Hot smoked salmon potato salad with asparagus and horseradish dressing

Marcello Tully

Side
easy
6
40 minutes

PT40M

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

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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

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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

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

160g of asparagus

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

Add the potatoes, asparagus and smoked salmon to the salad bowl and mix. Serve

160g of hot-smoked flaked salmon

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Marcello Tully

When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.