This was a dream day at work for me. A spring salad, of my own invention, making, and styling was photographed a by professional photographer. I need to work out how I can have more days doing this; recipe writing, testing, styling – sign me up. Not in shot: me fizzing with excitement in the background, suggesting props, adjusting cutlery/asparagus/lemon in shot by indiscernible millimetres.
This salad is a combination of some of my favourite things: asparagus, smoked fish, dill and anything made by Zany Zeus (in this case, crème fraiche).
Asparagus, smoked fish & potato salad with a crème fraîche & dill dressing
For the salad:
waxy potatoes 500gm, scrubbed (no need to peel) and cut into 2cm pieces
asparagus 1 bunch, tough ends removed, cut into thirds
smoked fish 150-200gm, flaked,
spring onions 2, finely chopped
zest of a lemon (cut the zested lemon into wedges to serve with the salad)
Put potatoes in a pot, cover with cold water and bring to boil. Cook until tender and drain off water. Cook the asparagus for 1 minute in a pot of boiling water, remove and run under cold water. Put potatoes into a large bowl and pour over the dressing, mix gently and add asparagus, flaked fish, lemon zest. Serve with wedges of lemon on the side.
For the dressing:
apple cider vinegar 5 tablespoons (I like Mela)
extra virgin olive oil ½ cup
crème fraîche 1/2 cup
Dijon mustard 1 teaspoon
freshly ground black pepper
fresh dill 2 tablespoons, chopped
Put all ingredients into a bowl and whisk together until thoroughly combined.
Photo: Mark Tantrum for Hutt City Council.