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Hot smoked salmon potato salad with asparagus and horseradish dressing

by
Marcello Tully
Hot smoked salmon potato salad with asparagus and horseradish dressing

PT40M

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Ingredients

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Potato salad

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Method

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1
Cut the new potatoes in half and steam or boil for 15-20 minutes. Cool under cold running water and drain. Set aside
2
Steam the asparagus spears until tender, roughly for 3-4 minutes. Drain and set aside
3
In a large bowl, mix the spring onions, crème fraiche, creamed horseradish and season
4
Add the potatoes, asparagus and smoked salmon to the salad bowl and mix. Serve
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Marcello Tully
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.

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