Potato and hot smoked salmon salad

Method

1. Put the potatoes in a pan of cold salted water, bring to the boil, then simmer for 10-12 minutes until tender. Drain and set aside.
2. Meanwhile, blanch the broad beans in boiling water for 1-2 minutes, drain, then refresh under cold water. Remove the outer skins.
3. Whisk the mustard, lemon juice, extra-virgin olive oil and crème fraîche together and season. Pour over the warm potatoes and toss.
4. Add the broad beans and remaining ingredients to the dressed potatoes, mix and serve.