Hot smoked salmon potato salad with asparagus and horseradish dressing
by Marcello Tully
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servings6
40 minutes
Ingredients
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