Hot smoked salmon potato salad with asparagus and horseradish dressing

Cut the new potatoes in half and steam or boil for 15-20 minutes. Cool under cold running water and drain. Set aside

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

In a large bowl, mix the spring onions, crème fraiche, creamed horseradish and season

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