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Hot smoked salmon and potato salad

From Bronte Aurell of London’s Scandinavian Kitchen , via Waitrose Kitchen magazine, April 2015. Serves: 4 (or 6 as a starter)

250g new potatoes
100g green beans, cut into 3-4cm pieces
150g asparagus, cut into 3-4cm pieces
100g garden peas (I used soy beans that I had in the freezer and they worked well)
200g kiln-roasted salmon, flaked (I think I'll use more next time, or less green veg)
10 cherry tomatoes, halved
200g cucumber, cut into bite-sized pieces (I will omit next time, it didn't seem to add anything)
handful pea shoots
handful mixed green leaves (omitted)
DRESSING
3 tbsp crème fraîche
1 tbsp chopped dill, plus extra to serve
1 tbsp chopped chives
¼ tsp freshly grated horseradish
½ lemon, zest and juice (I'll use less next time as it was rather lemony)
1-2 tsp whole milk (optional, I added more crème fraîche)

In a pan, boil the potatoes for 20 minutes. Drain; set aside to cool. Refill the pan with water and bring back to the boil. Add the beans, asparagus and peas; simmer for 1 minute. Drain, refresh under cold water and pat dry with kitchen paper.

In a bowl, toss the veg with the salmon, tomatoes, cucumber and leaves. Mix the dressing ingredients together in another bowl and season. (Stir in 1-2 tsp whole milk to loosen, if needed.) Fold the dressing through the salad, garnish with a little more dill and serve.