This fresh and satisfying salad by Paul Flynn will hit the spot.


  • 8 baby potatoes, cooked and peeled and halved
  • 200ml apple juice
  • 80g butter, diced
  • 1 tsp horseradish sauce
  • 100g broad beans (petit pois if you can't get them)
  • 1 tbsp roughly chopped dill
  • Salt and black pepper
  • Half a Granny Smith apple, peeled and diced
  • 100g smoked salmon


  1. Bring the apple juice up to a simmer then whisk in the butter followed by the horseradish and keep in a warm place.
  2. Pod the broad beans and cook them for 2 minutes in boiling salted water, drain then plunge into iced water to keep their colour, drain once more when cold.
  3. When ready to serve , warm the potatoes gently in the apple and horseradish butter then add the broad beans and dill then season.
  4. Spoon the potato mixture into warm bowls then scatter with the apple.
  5. Lay slices of smoked salmon over the warm salad then serve.