Total Time: 45 minutes
Ingredients

• 1 kilo baby potatoes
• 2 springs of fresh dill
• 3 eggs
• 250g green asparagus
• 150g green sugar snaps
• 8 radishes
• 65g baby spinach
• 400g smoked salmon (full fillet
Pickled cucumber Ingredients
• 1 cup water
• ½ cup sugar
• ¼ cup white vinegar
• 2 tsp mustard seeds
• 1 whole cucumber
• 2 springs of fresh dill
Dill Dressing Ingredients
• 100g butter
• 2 egg yolks
• 1 tbsp white wine vinegar
• 2 tsp Dijon mustard
• ¼ cup canola oil
• 4 tbsp chopped up dill
• 1 tsp salt
• 1 pinch ground black pepper

Method
1. Pickle the cucumber: Mix water, sugar, vinegar and mustard seeds in a container. Mix until the sugar dissolves. Slice the cucumber and place in the pickle mixture and add a couple springs of dill. Let pickle in a cold place for at least 30 minutes.
2. Dill dressing: Melt the butter, let the butter become slightly golden but not too brown or burnt.
3. With an electric beater, whisk the egg yolks, vinegar, and mustard in a bowl. Add the oil pouring it in a thin stream whilst continuing whisking. Thereafter add the butter in the same fashion as the oil, whilst continuing to whisk. Add the chopped-up dill, salt and pepper.
4. Wash and scrub the potato if dirty and chop in half if potatoes are too large. Boil the potato in lightly salted water together with a few springs of dill, for approx. 15 minutes, the potato should be soft but still have some bite to it. Pour out the water and let the potato steam off.
5. Boil the egg for approx. 6-8 minutes, depending how runny you like the yolk. Pour cold water in once eggs are boiled, then peel the eggs and cut into halves or quarters.
6. Snap off the bottom stalky part of the asparagus and throw out that bit. Add the asparagus to lightly salted boiling water and cook for 3 minutes.
7. Prepare the sugar snaps and boil in lightly salted water for 1 minute.
8. Prepare the radish by rinsing it and slicing it in thin ½ cm slices. Add the radishes into a bowl and mix with the baby spinach and whole fillet of smoke salmon.