Hot Smoked Trout Salad with Asparagus and Dill

Ingredients

• 6 large white potatoes
• ½ bottle Beerenberg Honey Mustard Dressing
• 2 bunches asparagus, ends removed, spears cut in thirds
• ½ red onion, sliced
• 1 bunch dill, chopped
• 2 avocadoes, sliced
• 1 hot smoked trout, approximately 500g, skin and bones removed

Method:

Place the potatoes on a plate and cover with cling film. Microwave on high for 10-12 minutes, or until soft. Cut the potatoes into 1cm discs and drizzle with half of the Beerenberg Honey Mustard Dressing. Place in the fridge to cool slightly.

Fill a medium saucepan with water and place over high heat. Once boiling, add the asparagus. Cook for 1 minute before draining and running under cold water.

Place the potatoes on a large serving plate followed by the asparagus, red onion, avocado, dill, and remaining Beerenberg Honey Mustard Dressing. Flake the hot smoked trout over the salad to serve.