Potato and Hot Smoked Salmon Salad
 | Cooking Time 30 minutes |
 | Serves 4 main / 6 side |
INGREDIENTS
- 5 large red potatoes, scrubbed
- 4 large eggs, room temperature
- 350g hot smoked salmon fillet, broken into approximately 30g chunks DRESSING
- 1 tablespoon apple cider vinegar
- Juice of half a lemon
- 2 tablespoons whole grain mustard
- 1 teaspoon honey
- ½ cup olive oil
- Sea salt and freshly ground black pepper
- ½ cup parsley leaves with tender stems
- 3/4 cup bread and butter pickles
- 2 tablespoons dill sprigs
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 | PERFECT WITH |  | ALSO GREAT WITH |
INSTRUCTIONS
- Steam potatoes, covered, in a metal steamer basket set in a large pot over boiling water until tender, 20–30 minutes, depending on size. Transfer to a plate to cool.
- Meanwhile place the eggs gently into a pot of boiling water and cook for 7 minutes. Immediately transfer eggs to a bowl of ice water to stop the cooking process and chill until cold. Drain and peel; set eggs aside.
- Whisk together vinegar, lemon juice, mustard, and honey in a large bowl. Continue whisking constantly and gradually add oil until emulsified. Season with salt and pepper. Set some aside for drizzling.
- Slice potatoes into 2cm thick rounds and add to bowl with dressing, toss to coat; season with salt and pepper. Transfer to a platter. Lay your pickles around the potatoes. Halve reserved eggs and tuck in between potatoes along with salmon. Drizzle with reserved vinaigrette. Top with chives, dill and parsley.
TIP: To truly serve this as a main meal on it’s own you could add blanched broccolini or serve with a green salad and bread.
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