READY IN: 35 MINUTES
PREP TIME: 20 MINUTES
COOK TIME: 15 MINUTES
HORSERADISH POTATO SALAD
700–800g waxy baby potatoes, scrubbed and diced 2cm (leave skin on)
juice of 2 lemons (reserve zest for salmon)
¼ cup chopped parsley
3–4 tablespoons horseradish sauce (or store-bought)
¼ cup mayonnaise
3 spring onions, thinly sliced
LEMON AND CHILLI CURED SALMON
600g skinless salmon fillet, cut into 4–5 fillets
½ –1 red chilli, finely chopped (seeds removed for less heat)
zest of 2 lemons
1 teaspoon sugar
1 teaspoon salt
2 bunches asparagus (about 24 spears), trimmed
1 spring onion, thinly sliced on an angle
½ cup torn flat-leaf parsley leaves
1 lemon, cut into wedges
PREHEAT oven to 220ºC. import a large pot of salted water to the boil. Line an oven tray with baking paper.
1 Cook potatoes in pot of boiling water for about 10 minutes or until just tender. Drain, transfer to a large plate and place in refrigerator to cool until needed.
2 Pat salmon dry with paper towels and remove any pin bones. In a small bowl mix chilli, lemon zest, sugar and salt together. Sprinkle over salmon and gently press down, then set aside to cure for 3–4 minutes.
3 Place salmon on prepared tray and bake for 5–7 minutes (depending on thickness), or until salmon is cooked medium. Remove from oven to rest for a few minutes.
4 Bring a large pot of salted water to the boil and cook asparagus for 1–2 minutes until bright green and tender, then drain. Season with salt and pepper and toss with a drizzle of olive oil.
5 In a medium bowl combine lemon juice, parsley, horseradish sauce, mayonnaise and spring onions. Add potatoes and toss to coat. Season to taste with salt and pepper.
TO SERVE divide horseradish potato salad between plates with asparagus on the side. Top with cured salmon and sprinkle over spring onion and parsley. Squeeze over lemon juice just before eating.