Ingredients

• 250g/9oz salad potatoes
• diced
• ½ small bunch spring onions
• ½ apple
• grated or finely chopped
• fresh horseradish (to taste)
• peeled and finely chopped
• 25g/1oz anchovies or pickled herring
• half a head of lettuce
• shredded
• 2 carrots
• grated
• 4 medium cooked beetroot
• 2 free-range eggs
• hard boiled
• 6 cornichons
• finely chopped
• a few sprigs of dill
• finely chopped
• half large cucumber
• seeds removed and finely chopped
• salt and freshly ground black pepper

Directions

• Bring a pot of salted water to the boil and add the potatoes. Cook until soft
• then drain and leave to cool. When cool
• put in a bowl with the spring onions
• apple
• horseradish and anchovies and fold all of the ingredients gently together.
• Separate the egg yolk from the egg white and finely chop both.
• To assemble the salad
• put a layer of the lettuce at the bottom of a large glass bowl. Top the lettuce with a layer of potato salad (reserve a little potato salad)
• followed by a layer of carrots
• beetroot
• cucumber and a final layer of potato salad. As you are building up the layers
• sprinkle the dill and cornichons throughout each layer and season with a little salt and pepper.
• Top the salad with the chopped egg and a final sprinkling of dill.