
Preparation time: |
19 mins |
Cooking time: |
13 mins |
Serves: |
6 |
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.