1 tbsp white wine or rice wine vinegar
200g baby new potatoes or Jersey royals, halved if large
2 tbsp lactose free milk
1 ½ tbsp low-fat mayonnaise
1 tbsp freshly grated horseradish, or from a jar
100g fine green beans, trimmed
2 hot smoked salmon fillets (about 300g/11oz), skin removed, broken into pieces
100g watercress, roughly chopped
In a large bowl, mix half the white wine vinegar and some salt. Set aside.
Boil the potatoes in a pan of salted water until tender. Drain well and put back in the pan to steam-dry for a few mins.
Tip into the bowl and gently toss together so that the potatoes absorb the vinegar. Season and leave to cool.
In a small bowl, mix together the lactose free milk, mayonnaise, remaining vinegar and the horseradish.
Add some salt and fresh ground pepper, and mix well. Toss the potatoes in the mixture.
Boil the beans for 1 min in salted water, drain, rinse in cold water and dry.
Divide the potatoes between two plates and top with the beans, salmon and a large handful of watercress.
Recipe adapted from: Good Food