- 500g new potato, halved
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 200g pack asparagus tips
Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…
- 250g bag mixed salad leaves (including young beetroot leaves and watercress)
- bunch each parsley and mint, leaves picked and roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 140g radish, thinly sliced
The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
- 8 x hot-smoked salmon steaks, skin removed
- 4 spring onion, sliced diagonally
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
For the dressing
Boil potatoes in salted water for 10 mins until tender, adding the asparagus tips for the final 2 mins of cooking. Drain and allow to cool. Whisk together the salad dressing ingredients. then season to taste.
In a large bowl, toss together the potatoes, asparagus, salad leaves, herbs and radishes. Add two-thirds of the dressing, thoroughly mix through the salad, then spread the salad over a large platter. Break the hot-smoked salmon into large chunks, then scatter over the top along with the spring onions. Finish by pouring remaining dressing over the top.