Hot Smoked Trout Salad with Asparagus and Dill
Place the potatoes on a plate and cover with cling film. Microwave on high for 10-12 minutes, or until soft. Cut the potatoes into 1cm discs and drizzle with half of the Beerenberg Honey Mustard Dressing. Place in the fridge to cool slightly.
Fill a medium saucepan with water and place over high heat. Once boiling, add the asparagus. Cook for 1 minute before draining and running under cold water.
Place the potatoes on a large serving plate followed by the asparagus, red onion, avocado, dill, and remaining Beerenberg Honey Mustard Dressing. Flake the hot smoked trout over the salad to serve.