Russian Salad

serves 4 to 6

3 1/2 oz new potatoes
1/2 c freshly shelled peas
3 1/2 oz good quality canned tuna in olive oil
1 hard cooked egg, roughly chopped
2 Tbs mayo
1 Tbs snipped fresh chives, plus extra for garnish
a pinch of Spanish sweet smoked paprika
1 Belgian endive, separated into leaves, cleaned and patted dry
salt and freshly ground black pepper

Boil the potatoes for 8 to 10 min or until cooked but still firm. Run them under cold water and leave to cool, then cut into cubes about 1/2"

Cook the peas in boiling water 2 min, or until just cooked. Cool completely under running cold water.

Combine all ingredients except endive in a bowl and season to taste. Set aside in fridge until ready to serve. Dish by filling endives, cup side up, with salad mixture and serve garnished with chives.