This salad is a picnic’s best friend; it gets better the longer it sits and can be made ahead hours before it’s time to meet your friends at the park, so long as you don’t devour it before you arrive. Make the vinaigrette in a bowl that’s large enough to hold all the salad ingredients for ease of cleanup; that way you can first whisk up the vinaigrette, and then build (and even transport) the salad with only one bowl dirtied.
Smoked Atlantic Salmon (3-Pack)
This salad is a picnic’s best friend; it gets better the longer it sits and can be made ahead hours before it’s time to meet your friends at the park, so long as you don’t devour it before you arrive. Make the vinaigrette in a bowl that’s large enough to hold all the salad ingredients for ease of cleanup; that way you can first whisk up the vinaigrette, and then build (and even transport) the salad with only one bowl dirtied.
Smoked Atlantic Salmon (3-Pack)
- • 20 small new potatoes, cut in half
- • 8 garlic cloves, coarsely chopped
- • 2 tablespoons extra virgin olive oil
- • 2 teaspoons fine sea salt
- • 1 large bunch of green beans, ends trimmed and cut into 2-inch pieces
- • ¼ cup thinly sliced fresh basil
- • 1 tin Fishwife Smoked Atlantic Salmon
- • 2 ounces soft goat cheese
- • Balsamic Mustard Vinaigrette: 2 tablespoons balsamic vinegar, 1 tablespoon whole-grain mustard, 2 teaspoons Dijon mustard, 1 small pinch of fine sea salt, ¼ teaspoon freshly ground black pepper, 3 tablespoons extra virgin olive oil
- Preheat the oven to 350°F.
- In a large roasting pan, combine the potatoes, chopped garlic, olive oil, and 1 teaspoon of the salt. Toss to coat. Roast for 25 to 30 minutes, until the potatoes are golden and tender when pierced with the tip of a knife.
- Meanwhile, bring a large pot of water to boil over high heat. Once boiling, season with the remaining 1 tsp of salt. Add the green beans and cook for 2 minutes, then take off heat and strain.
- Make the vinaigrette: In a large bowl, combine the balsamic vinegar, both mustards, the salt, and pepper. Slowly pour in the olive oil and whisk to emulsify.
- Add the roasted potatoes (add the garlic from the pan too!), green beans, and basil to the bowl and give it a good mix. Crumble in the tinned salmon and goat cheese, and give it all one more gentle toss.
Smoked Atlantic Salmon (3-Pack)
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