Higgidy Smoked Salmon Quiche With Asparagus & Potato Salad

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Tip: If using an air fryer, preheat the air fryer to 160°C

Boil a full kettle

Place your salmon & spinach quiche on a baking tray and cook for 18-20 min or until cooked through

Tip: If using an air fryer, cook for 12-15 min

Chop your waxy potatoes in half

Add the halved potatoes to a pot of plenty of boiled water with a pinch of salt and bring to the boil over a high heat

Once boiling, cook for an initial 10-12 min or until nearly done

Meanwhile, add your cider vinegar, a pinch of sugar and a splash of boiled water to a large bowl

Dice your shallot[s] as finely as you can, then add them to the bowl and set aside to pickle – this is your quick-pickled shallot

Trim, then cut your asparagus into thirds

Chop your dill finely, including the stalks

Wash your salad, then pat dry with kitchen paper

Once the potatoes are nearly done, add the chopped asparagus to the pot and cook for a further 1-2 min or until tender with a slight bite

Once done, drain and return to the pot to steam dry

Drain the quick-pickled shallot, discard the liquid (save the bowl!)

Add the quick-pickled shallot, drained potato & asparagus and chopped dill to the reserved bowl with your mayo and a generous pinch of salt and pepper

Give everything a good mix up – this is your dill potato salad