Hot Smoked Salmon & Potato Salad

Ingredients

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Method

1. In a saucepan, cover potatoes with cold salted water, bring to the boil and cook for 20 minutes or until tender. Drain, set aside to cool, then thickly slice.
2. To make green horseradish cream, blitz sour cream, half the rocket, horseradish cream and lemon zest and juice in a blender until smooth. Season, place in a bowl, cover and refrigerate until needed.
3. Blanch sugar-snaps for 1 minute in a saucepan of boiling salted water, then, with a slotted spoon, transfer to iced water to stop cooking. Drain and halve.
4. In the same water, cook eggs for 10 minutes, then drain and plunge into iced water to chill. Peel and finely chop.
5. Place potato and half the horseradish cream in a bowl, season and toss to coat. Top with sugar snaps, egg, salmon and remaining rocket.
6. Drizzle with olive oil and scatter with dill. Serve with remaining green horseradish cream alongside.