Simple layered salad recipe
 This beautiful layered salad is inspired by the Biker's travels to Latvia. It would make a fantastic addition to a smorgasboard. 250g/9oz salad potatoes, diced½ small bunch spring onions½ apple, grated or finely choppedfresh horseradish (to taste), peeled and finely chopped25g/1oz anchovies or pickled herringhalf a head of lettuce, shredded2 carrots, grated4 medium cooked beetroot2 free-range eggs, hard boiled6 cornichons, finely choppeda few sprigs of dill, finely choppedhalf large cucumber, seeds removed and finely choppedsalt and freshly ground black pepper 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 Method 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. 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. 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. 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. 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. Top the salad with the chopped egg and a final sprinkling of dill.