Jersey Royal Potato and Smoked Salmon Salad with Dill Dressing

Place the Jersey Royal potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until tender when pierced with a fork, about 20-25 minutes. Drain well and set aside to cool slightly.

While the potatoes are cooking, prepare the asparagus. Snap off the tough ends and blanch them in boiling water for 2-3 minutes until bright green and slightly tender. Immediately plunge into ice water to stop the cooking process. Drain well and set aside.

To make the dill dressing, whisk together the Jersey milk, white wine vinegar, Dijon mustard, chopped dill, salt, and pepper in a small bowl. Taste and adjust seasoning as needed.

In a large bowl, combine the slightly cooled Jersey Royal potatoes (cut into halves or quarters if large), blanched asparagus, sliced spring onions, and radishes.

Gently toss the potato mixture with the dill dressing, ensuring everything is evenly coated. Add the Jersey butter whilst the potatoes are still warm to add an extra creamy and rich flavour.

Arrange the dressed potato salad on serving plates. Top with the sliced smoked salmon.

Garnish with extra fresh dill, if desired, and serve immediately or chill for later.