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


3 tbsp lemon juice

125ml olive oil

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.