Edamame, new potato & trout salad with dill dressing

1. Place the onion slices in a small, heatproof bowl. In a small pan, bring the vinegar, sugar and salt to a simmer, then pour over the onion. Leave to cool, stirring occasionally.

2. Cook the potatoes in a pan of boiling water for 12 minutes until nearly tender. Add the edamame beans and peas to the pan and simmer for a further 2-3 minutes until tender. Drain and cool.

3. Tip the vegetables into a large mixing bowl and add the buttermilk. Discard the dill stalks, chop the fronds and add to the bowl, gently mix and season to taste.

4. Spoon the salad onto a serving platter and scatter with the smoked trout. Drain the onions (discard the liquid) and scatter on top.