Time for Something a Little Lighter in Fare....Perfect for the Transitional Weather!

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Make Time for Something a Little Lighter in Fare....Perfect for the Transitional Weather!

A fantastic twist on a regular potato salad recipe. Crunchy asparagus, smoked salmon and provocative horseradish. Serve this as a great accompaniment to any quiche or savory tart, or as a light lunch/brunch item!

Smoked Salmon Potato Salad with Asparagus and Horseradish Dressing

Ingredients

6 oz of smoked flaked salmon, shredded

1 1/2 lb of new potatoes

6 oz of asparagus

1-2  spring onions, finely sliced (using light green leafy part)

3 1/2 tbs. of creamed horseradish

3 1/2 tbs. of crème fraîche (sour cream can be used as a substitute)

salt to season

pepper to season

Directions

Cut the new potatoes in half and steam or boil for 15-20 minutes. Cool under cold running water and drain. Set aside.

Steam the asparagus spears until tender, roughly for 3-4 minutes. Drain and set aside.

In a large bowl, mix the spring onions, crème fraiche, creamed horseradish and season.

Cut the potatoes into small chunks, the asparagus into bite sized pieces.  Add the potatoes, asparagus and smoked salmon to the salad bowl with the horseradish dressing and toss gently to coat. 

Serve.

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