To make the horseradish pesto, place the basil, horseradish, pine nuts, cheese, salt, pepper and oil in the bowl of a small food processor and process until smooth. Set aside.
Place the potatoes in a saucepan of salted cold water and bring to the boil. Cook for 12–15 minutes, add the beans and cook for a further 2 minutes. Drain and cool slightly. Slice the potatoes and beans and place in a bowl with the salmon, baby spinach leaves and horseradish pesto. Toss to combine. Serves 2.