• 200 g sliced smoked salmon
  • 50 ml mayonnaise
  • lemon
  • bunch of dill
  • 200 g new potatoes
  • 1 tsp creamed horseradish
  • 50 ml cream
  • 2 tblsp baby capers
  • extra virgin olive oil


  • Firstly boil the new potatoes and cut into small pieces, mix with some finely grated lemon zest, one tablespoon of chopped dill and enough mayo to bind everything together.
  • Spoon the potato mix into a metal pastry ring in the centre of each plate. Top with the smoked salmon.
  • Lightly whip the cream to soft peaks and spoon some in some creamed horseradish to taste, it should be a little bit hot to taste but not to overpowering.
  • Place a tablespoon of horseradish cream on top of each salmon.
  • Finish by frying some capers in a hot frying pan with butter until they turn crispy, sprinkling some over and around the plate and adding a drizzle of extra virgin olive oil.