Ingredients:
12 small new potatoes
1 lb. fresh asparagus
8 oz. salmon fillet
dill for garnish
freshly ground black pepper
2 tablespoons chopped parsley
2 tablespoons chopped fresh dill
2 teaspoons Dijon mustard
1/4 cup oil
3 tablespoons white vinegar
1 cup mayo
Preparation:
Scrub potatoes and cut in half. Cook in boiling salted water until almost tender. Snap ends from asparagus and place on top of potatoes, simmer (blanch) for 3 minutes. Drain potatoes and asparagus.
Poach salmon in simmering water for 3-4 minutes or until just cooked. Drain and cool.
Mix potatoes, asparagus and salmon together with dressing. Garnish with dill and black pepper.
Dressing:
Mix parsley, dill, mustard, oil, vinegar and mayo together until combined.
Recipe obtained from wrs.co.uk: Wester Ross Salmon.
