About this recipe:A variation on a colourful Provençal favourite, this hearty salad is just perfect for an early summer lunch, making the most of baby new potatoes and asparagus at the peak of their season.
600g baby new potatoes, scrubbed
225g asparagus spears, trimmed and cut into short lengths
225g cherry tomatoes, halved
40g stoned black olives
2 large eggs
175g Arbroath hot-smoked trout fillets, flaked
2 tbsp extra virgin olive oil
1 tbsp lime juice
1 tsp Dijon mustard
1 tbsp chopped fresh parsley
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Method Prep:10min › Cook:30min › Ready in:40min
First make the dressing by shaking all the ingredients together in a screw-topped jar. Season to taste. Cook the potatoes in a saucepan of lightly salted, boiling water for about 15 minutes until just tender. Lift out the potatoes with a draining spoon, leave whole if they are small or slice thickly, then toss with the dressing and put aside.
Bring the pan of water back to the boil and add the asparagus, then reduce the heat and simmer for 4–5 minutes until tender. Remove with a draining spoon, refresh briefly under cold water and drain. (This cools the asparagus quickly and helps to retain the bright green colour.) Stir the asparagus into the potatoes with the tomatoes and olives.
Add the eggs to the pan of water and simmer for 7 minutes. Remove, run under cold water until cool enough to handle, then peel away the shells and cut the eggs into quarters.
Add the eggs, flaked trout and rocket to the potatoes and toss lightly to coat evenly in the dressing. Serve slightly warm or cold.
*The hot smoked trout can be replaced by smoked mackerel fillets, or fillets from 6 grilled fresh sardines. Canned tuna or salmon, about a 200g drained can, would also be good. *Quail's eggs make a pretty alternative if they're available – use 4 quail's eggs to replace the 2 hen's eggs and boil for 2–3 minutes. Cut in half.