Summer Salad of Smoked Salmon, Potato and Asparagus
The weather has picked up slightly this week and it looks as though we might squeeze some more sun out of this summer. The best meals to eat outdoors in the sunshine are light, fresh and bursting with flavour. This recipe has all of these qualities and more, with soft creamy potatoes, the gentle heat of mustard, the freshness of asparagus, the lightness of smoked salmon and the crunch and saltiness of crispy pancetta.
This dish makes a great starter as well as a wonderfully light main course with a chunk of crusty bread. My best advice is to make this, open a good bottle of white wine (or maybe something sparkling!) and enjoy the final few days of summer in style.
Summer Salad of Smoked Salmon, Potato and Asparagus
Serves 4 as a main or 8 as a starter
500g baby new potatoes
4 rashers of smoked pancetta
1 tsp English mustard
1 heaped tsp wholegrain mustard
4 tbsp fat-free natural yoghurt
white wine vinegar
240g quality smoked salmon
300g asparagus
1 punnet of cress or pea shoots
1 lemon, cut into wedges
Having any larger ones, put the potatoes into the small pan with a pinch of salt over a high heat, then cover with boiling water and the lid. Put a griddle pan on a high heat and add the pancetta to the pan, turning when golden, then remove to a board.
Lay the asparagus spears flat on a board and, holding each one by the stalk end, speed-peel into delicate ribbons (discarding the wooden ends).
Put the mustard, yoghurt and a lug of vinegar into a large bowl and season to taste. Drain the potatoes toss into the bowl with the asparagus and cress/pea shoots, mix everything together.
To serve, pile a serving of the potato salad onto a plate, top with slithers of smoked salmon and a piece of pancetta, with a wedge of lemon alongside.
This dish makes a great starter as well as a wonderfully light main course with a chunk of crusty bread. My best advice is to make this, open a good bottle of white wine (or maybe something sparkling!) and enjoy the final few days of summer in style.
Summer Salad of Smoked Salmon, Potato and Asparagus
Serves 4 as a main or 8 as a starter
500g baby new potatoes
4 rashers of smoked pancetta
1 tsp English mustard
1 heaped tsp wholegrain mustard
4 tbsp fat-free natural yoghurt
white wine vinegar
240g quality smoked salmon
300g asparagus
1 punnet of cress or pea shoots
1 lemon, cut into wedges
Having any larger ones, put the potatoes into the small pan with a pinch of salt over a high heat, then cover with boiling water and the lid. Put a griddle pan on a high heat and add the pancetta to the pan, turning when golden, then remove to a board.
Lay the asparagus spears flat on a board and, holding each one by the stalk end, speed-peel into delicate ribbons (discarding the wooden ends).
Put the mustard, yoghurt and a lug of vinegar into a large bowl and season to taste. Drain the potatoes toss into the bowl with the asparagus and cress/pea shoots, mix everything together.
To serve, pile a serving of the potato salad onto a plate, top with slithers of smoked salmon and a piece of pancetta, with a wedge of lemon alongside.
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