SPRING FOOD
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 onion
, sliced diagonally
For the dressing
3 tbsp lemon juice
125ml olive oil
1 tsp wholegrain mustard
2 red chillies
Method
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.
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.
Check more recipes at www.bbcgoodfood.com
Hot-smoked salmon salad with
a chilli lemon dressing