Warm smoked trout salad

Ingredients:

800g potatoes
4 large eggs
200g green beans
350g asparagus
6 heaped tablespoons yoghurt
2 tables white wine vinegar
3 teaspoons horseradish, grated
30g fresh chives
1 lemon, juiced 
4 x 70g smoked trout fillets
100g raw baby beetroots, finely sliced/ shaved

Method:

1. Wash potatoes, halving any large ones, and boil them in a large pot for 15 to 20 minutes.
2. Rinse the eggs and soft boil them for 5 ½ minutes (can use the boiling potato water) and remove to a bowl of cold water.
3. Trim the stalks off the green beans and add into boiling water for 7 minutes.
4. Trim the woody ends off the asparagus and cook in boiling water for 3 minutes.
5. Make the dressing – mix yoghurt, vinegar and horseradish together in a bowl.
6. Finley chop chives and add them into the mix.
7. Stir well, add a squeeze of lemon juice and season to taste.
8. Drain the potatoes and veg and leave to steam dry for 5 minutes.
9. Cut the potatoes into bite size chunks , slice up green beans and asparagus, and toss into the dressing before pouring into a large platter dish.
10. Flake pieces of smoked trout over the platter and sprinkle over sliced beets.
11. Peel and halve the eggs and scatter over the platter with the remaining chives and another squeeze of lemon juice.