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Hot smoked salmon potato salad with asparagus and horseradish dressing

Hot smoked salmon potato salad with asparagus and horseradish dressing

PT40M

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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