Ingredients
500g baby white or red potatoes, halved
2 bunches asparagus, trimmed, halved diagonally
500g packet salmon portions, skin off
60g baby spinach leaves
4 hard boiled eggs, halved
Dressing
2/3 cup buttermilk
1/2 cup mayonnaise
1 tblsp chopped fresh dill, plus sprigs to garnish
2 tsps Dijon mustard
2 tsps lemon juice
Method
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Boil, steam, or microwave potatoes until tender. Drain. Transfer to a large bowl. Cool.
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Meanwhile, place asparagus in a large heatproof dish. Cover with boiling water. Stand for 2 minutes, or until crisp-tender. Drain, refresh under cold water, then drain well.
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Heat an oiled, barbecue grill plate over medium to high heat. Add salmon. Cook for about 3 minutes on each side, or until cooked to your liking. Remove.
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To make the dressing, whisk all ingredients in a jug. Season with salt and pepper.
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Arrange spinach, potatoes, asparagus, and eggs on a serving platter. Top with salmon. Drizzle over dressing. Garnish with dill sprigs.