This salad presents a perfect pairing of buttery yellow new potatoes and rich and delicate smoked eel, bound together by a creamy yet bright and sharp dressing.

Bring some new potatoes (300g) to a boil and cook till done (once they are easily pierced with a fork). Keep warm till you are ready to assemble the salad. In the meantime, in a small bowl mix together 1 tbsp creamed horseradish, 1 tbsp light creme fraiche, 2 tsp white vinegar, 1 tbsp olive oil, 1 tbsp each finely chopped chives and parsley, and some sea salt and pepper. Slice up the new potatoes and place in a serving bowl. Fold in the salad dressing. Drape the potatoes with bite-sized pieces of smoked eel (130g) and then sprinkle generously with salad cress.

Serves 3 as a starter or 2 as light lunch.

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