Jersey Royal Potato and Smoked Eel Salad with Horseradish Cream

Place the Jersey Royal potatoes in a large saucepan and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until tender when pierced with a knife. Drain well and allow to cool slightly.

While the potatoes are cooking, prepare the asparagus. Steam, grill, or pan-fry with a knob of Jersey butter until tender-crisp. Set aside.

To make the horseradish cream, whisk together the Jersey full fat milk, Jersey double cream, grated horseradish, lemon juice, salt, and pepper in a small bowl. Taste and adjust seasoning as needed. The horseradish cream should be thick enough to coat the back of a spoon.

Once the potatoes are cool enough to handle, halve or quarter them depending on their size. Place them in a large bowl.

Add the cooked asparagus and flaked smoked eel to the bowl with the potatoes. Gently toss to combine.

Pour the horseradish cream dressing over the salad and gently fold to coat all the ingredients. Be careful not to break up the potatoes too much.

Stir in the chopped fresh dill. Taste and adjust seasoning if necessary.

Serve immediately or chill for later. Garnish with fresh watercress, if desired.