Spring salad with smoked salmon

Cut the string beans into 2 cm diamonds, peel the bunches and cut into 5 mm cubes. Halve the new potatoes and cook them with the haricot beans in a pan with plenty of water for 8-10 minutes until al dente.

Pour the peas in a colander with boiling water and let them drain. Scoop the cubes of carrot through and pour over again with boiling water. Drain again.

Finely chop the dill and cut the spring onions into thin rings. Stir in a bowl the Greek yogurt with mayonnaise, 1-2 tablespoons water, dill and spring onion and some salt and freshly ground black pepper into a sauce. Put the potatoes, string beans, peas and carrots through.

Divide the lettuce over the plates and add the potato salad. Lay the slices of salmon folded loosely.