Potato, Asparagus and Smoked Trout Salad

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

• Vinaigrette

  • 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