Hot smoked salmon salad
12 small, halved
hot smoked salmon
340 g, (buy 2 x 185g packets), skin removed, flaked
canned corn kernels in brine, rinsed, drained
186 g, (buy 1 x 310g can)
½ cup(s), coarsely shredded
2 tbs, (french)
- Steam the potato for 10 minutes. Add the beans and steam for a further 4 minutes or until tender.
- Place the potato, beans, salmon, corn, basil and dressing in a bowl. Season with salt and pepper, and gently toss to combine.