Hot-smoked salmon, double cress & potato salad platter

• small new potato↗400g g
• green bean↗100g g
• quail eggs↗12
• 2 packs hot-smoked salmon↗

  you want about 350g in total

• spring onions↗5

  trimmed

• avocados↗2
• 2 x 100g bags watercress
• 1 head of chicory↗

  broken into leaves

• 1 pot mustard↗

  cress, trimmed

• 1 heaped tbsp wholegrain mustard tbsp
• 1 heaped tsp clear honey tsp
• 3 tbsp cider vinegar↗ tbsp
• 8 tbsp olive oil↗ tbsp

Step-by-step instructions

1. 1

   To make the dressing, whisk all the ingredients together in a bowl with some seasoning or place them in a screwcap jar and shake well. Can be made up to 2 days in advance. Cook the potatoes in plenty of boiling water for 10 mins until just tender. Drain, cool slightly, then slice.

2. 2

   While the potatoes are cooking, blanch the green beans in plenty of boiling water for 4 mins until cooked but still with a slight crunch, drain, refresh in iced water to stop them cooking further, then drain again. Cook the quail’s eggs for 3 mins. Drain, place under cold water, then peel and halve. Flake the salmon into large chunks into a bowl and slice the spring onions. All these jobs can be done in advance. Just before serving, halve, peel and slice the avocados.

3. 3

   This is a layered salad rather than a tossed salad, so start by scattering the watercress and chicory over a platter. Scatter different handfuls at a time of all the other ingredients (but not the mustard cress) so that they are evenly distributed. Drizzle over two-thirds of the dressing, then strew over the mustard cress. Serve with the remaining dressing on the side.