Potato, Asparagus and Smoked Trout Salad | RICARDO

Ingredients

• 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
• Salmon roe, for garnish
• 1 teaspoon (5 ml) Dijon mustard
• 2 teaspoons (10 ml) white wine vinegar
• 1 teaspoon (5 ml) honey
• 1/3 cup (75 ml) canola oil
• Salt and pepper