Hot smoked salmon potato salad with asparagus and horseradish dressing
A fantastic twist on a regular potato salad recipe, Marcello Tully's dish includes crunchy asparagus, smoked salmon and piquant horseradish. Serve this as a great accompaniment to any quiche or savoury tart, or as a light summer lunch.
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Ingredients
Metric
Imperial
Potato salad
- 160g of hot-smoked flaked salmon, shredded
- 680g of new potatoes
- 160g of asparagus
- 60g of spring onions, finely sliced
- 50g of creamed horseradish
- 50g of crème fraîche
- salt to season
- pepper to season
Method
1
Cut the new potatoes in half and steam or boil for 15-20 minutes. Cool under cold running water and drain. Set aside
- 680g of new potatoes
2
Steam the asparagus spears until tender, roughly for 3-4 minutes. Drain and set aside
- 160g of asparagus
3
In a large bowl, mix the spring onions, crème fraiche, creamed horseradish and season
- 60g of spring onions
- 50g of crème fraîche
- 50g of creamed horseradish
- salt to season
- pepper to season
4
Add the potatoes, asparagus and smoked salmon to the salad bowl and mix. Serve
- 160g of hot-smoked flaked salmon
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Hot smoked salmon potato salad with asparagus and horseradish dressing
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© Great British Chefs 2019