Smoked salmon recipe

Ingredients

• 500 g baby new potatoes
• 4 rashers of smoked pancetta
• 1 tsp English mustard
• 1 heaped tsp wholegrain mustard
• 4 tbsp fat-free natural yoghurt
• ½ a bunch of fresh dill
• White wine vinegar
• 1 red chicory

• ½ a small seeded loaf
• Unsalted butter

• 240 g quality smoked salmon
• 1 bunch of asparagus (300 g)
• 1 punnet of cress or pea shoots
• 1 lemon

1. Halving any larger ones, put the potatoes into the small pan with a pinch of salt, then cover with boiling water and the lid. Pop the bread into the oven. Put the pancetta on the griddle pan, turning when golden, then remove to a board. Lay the smoked salmon over a nice platter in elegant waves, edge to edge.
2. Lay four asparagus spears flat on a board and, holding each one by the stalk end, speed-peel into delicate ribbons (discarding the woody ends), then scatter over the smoked salmon with the snipped cress or pea shoots. Trim the remaining asparagus and throw into the pan with the potatoes, then replace the lid
3. Put the mustards, yoghurt, chopped dill and a lug of vinegar into a large shallow serving bowl and season to taste. Drain the potatoes and asparagus and toss into the bowl, then finely slice and sprinkle over the chicory and crumble over the crispy pancetta. Serve with bread, a little butter and lemon wedges.