Hot smoked salmon and potato salad

Method

1. Step 1

   Place the potatoes in a large saucepan and cover with cold water. Bring to the boil over high heat. Cook for 10 mins or until tender. Refresh under cold water. Drain well. Cool slightly.

2. Step 2

   Meanwhile, cook the sugar snap pea, asparagus and peas in a large saucepan of boiling water for 2 mins or until bright green and tender crisp. Refresh under cold water. Drain well.

3. Step 3

   Use a sharp knife to thickly slice the potatoes diagonally. Arrange on a serving platter with watercress, pea mixture and salmon.

4. Step 4

   Whisk mayonnaise, crème fraîche, vinegar, dill, chives, horseradish and mustard in a bowl. Drizzle dressing over the salad. Season.
   
   Get ready to go
   
   For stress-free serving, make the dressing up to 2 days ahead. The pea mixture and potato can be cooked up to 6 hours ahead of serving.