500g new potatoes , 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 radishes , thinly sliced
8 x hot-smoked wild salmon steaks, skin removed
4 spring onions , sliced diagonally
FOR THE DRESSING
3 tbsp lemon juice
1 tsp whole grain mustard
2 red chillies
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.