Name: Hot-smoked salmon salad with a chilli lemon dressing
Cook time: 10 min
Total time: 30 min
Yield: 8
Cuisine: British
Ingredients: 500g new potato halved; 200g pack asparagus tips; 250g bag mixed salad leaves (including young beetroot leaves and watercress); bunch each parsley and mint, leaves picked and roughly chopped; 140g radish thinly sliced; 8 x hot-smoked salmon steaks, skin removed; 4 spring onions sliced diagonally; 3 tbsp lemon juice; 125ml olive oil; 1 tsp wholegrain mustard; 2 red chillies

Hot-smoked salmon salad with a chilli lemon dressing

500g new potato
halved
200g pack asparagus
tips
250g bag mixed salad leaves
(including young beetroot leaves and watercress)
bunch each parsley
and mint, leaves picked and roughly chopped
140g radish
thinly sliced
8 x hot-smoked salmon
steaks, skin removed
4 spring onions
sliced diagonally

For the dressing

3 tbsp lemon juice
125ml olive oil
1 tsp wholegrain mustard
2 red chillies

Method

step 1
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.
step 2
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.