8 whole baby potatoes

1 1/2 cups (375 ml) asparagus spears, cooked al dente

1/2 red onion, thinly sliced

2 tablespoons (30 ml) fresh chives, chopped

1 teaspoon (5 ml) fresh dill, chopped

• 3 1/2 oz (100 g) smoked trout, cut into strips or
• Smoked salmon

In a saucepan, cook the potatoes in salted boiling water. Place them in cold water to cool. Drain. Cut into wedges. Set aside.

In a bowl, combine the vinaigrette ingredients. Season with salt and pepper.

In a bowl, toss the potatoes, asparagus, onion, herbs and vinaigrette. Season with salt and pepper. Just before serving, divide among 4 plates. Top with the smoked trout or salmon strips and garnish with salmon roe.

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