Some things are just meant to be put together, and rich oily salmon with creamy dill and piquant pickle is one such perfect match. If you wanted to mix things up you could try this with hot-smoked mackerel instead.
Equipment: Sauté pan with lid
- 500g (1lb 2oz) new potatoes
- 20g (3⁄4oz) unsalted butter
- small bunch of dill, finely chopped
- 1 small red onion, thinly sliced
- juice of ½ lemon
- ½ cucumber
- 8–10 radishes
- 200g (7oz) hot smoked salmon
For the dressing
- 1 tbsp creamy horseradish
- 2 tbsp half-fat crème fraîche
- good squeeze of lemon juice
- 1–2 tbsp extra-virgin olive oil
- Put the potatoes in a single layer into a sauté pan with a lid (don't use a non-stick one or you won’t get the lovely colour on the potatoes) and just cover with water. Add the butter and some seasoning, cover and bring to the boil. Cook for 5 minutes, then remove the lid and continue to cook until the potatoes are tender and the water has almost evaporated.
- Lightly crush the potatoes with a fork, so that they just crack open, then add most of the dill (save some for the dressing). Continue to cook over a high heat for 5–6 minutes until the potatoes are golden underneath. Turn the potatoes over and cook for 5–6 minutes more. Season well.
- Meanwhile, put the onion into a bowl with some seasoning and the lemon juice and set side to lightly pickle. Shave the cucumber into long ribbons. Add to the pickled onion and set aside. Thinly slice the radishes and flake the salmon.
- To make the dressing, whisk together the horseradish with the crème fraîche, lemon juice and oil. Add plenty of seasoning and the reserved dill.
- Allow the potatoes to cool a little, then toss with the pickled onion and cucumber, the radishes and flaked salmon. Drizzle with the dressing, toss together and serve.