Smoked Salmon, Jersey Royals and Asparagus Salad

This salad says summer on a plate. A really simple to make salad, but delicious and substantial. Wild smoked salmon, with Jersey Royal new potatoes and asparagus, served with a honey, mustard and dill dressing.

Salmon potato salad2

The quantities here can be adjusted for as many people that you are serving. I normally serve around 200g of smoked salmon and 150g of potatoes per person.

Ingredients:
Wild Sockeye smoked salmon
Jersey Royal baby potatoes
Fresh asparagus, trimmed

Dressing:
1tbsp Dijon mustard
2tsp runny honey
3tbsp extra virgin olive oil
Juice of one small lemon
Small bunch of dill, stems removed and roughly chopped – leave a little for the top of the salad
Salt and pepper
Extra lemon slices to serve

Method:
Start by boiling the potatoes in salted water until they are tender. At the same time put the asparagus into boiling water for just one minute and then plunge into iced water to set the brilliant green colour.

Drain the potatoes and slice any larger ones, but leave the tiny ones whole.

To prepare the dressing, add the mustard, honey, a pinch of salt and pepper to a small bowl and using a fork – whisk in the lemon juice, followed by the oil. The mustard and oil will emulsify and thicken slightly. Stir in the dill.

While the potatoes are still warm, toss in the dressing, so they take on the flavour. You can either leave to cool at this point, or serve warm.

Salmon potato salad

Layer the salmon on a plate and pile the dressed potatoes over the top, with the asparagus and a little more dill, freshly ground black pepper and a squeeze of lemon.

This is a perfect summer salad combination and quantities can be increased as necessary to feed a crowd.  Best served on a summer’s afternoon with a chilled white wine.

Salmon close up

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