Steam or boil the potatoes until tender then cool completely , slice into quarters, set aside until required.
Prepare the snap peas and snow peas by removing the strings.
Snap the asparagus spears at the natural breaking point, keeping the tender tips and discarding the woody stems.
Simmer lightly salted water in a pot.
Submerge the vegetables, one variety at a time, to blanch until just tender and still green and firm.
Refresh the blanched vegetables immediately in cold water and drain well. Reserve until needed for plating.
Slice the eggs into quarters, lengthwise
Flake the salmon in 120 g. portions
Add a serving of the dill and chive dressing to your desired plate. Place the pea tendrils to the side of the dressing. Arrange the snap peas, snow peas, pea pods, potatoes, asparagus and eggs over the pea tendrils.
Garnish the plate with the chilled hot-smoked salmon.