Hot smoked salmon potato salad with asparagus and horseradish dressing Recipe

Cut 100g new potatoes in half and steam or boil for 15-20 minutes. Cool under cold running water and drain. Set aside

Steam 4 asparagus spears until tender, roughly for 3-4 minutes. Drain and set aside

In a large bowl, mix 30g sliced spring onions, 25g crème fraiche, 25g creamed horseradish and season.

Add the potatoes, asparagus and 80g flaked hot smoked salmon to the salad bowl and mix. Serve

(Here Marcello Tully's original recipe)

from simple food, looking good
Hot smoked salmon potato salad with asparagus and horseradish dressing Recipe