Warm baby potato and salmon salad
|800 g||Baby potatoes|
|400 g||Hot-smoked salmon fillets|
|100 g||Salmon roe, optional|
|2 cups||Rocket leaves|
|1 to taste||Salt & freshly ground pepper|
CREAMY DIJON DRESSING:
1. Cook the potatoes in boiling salted water for about 10 minutes or until tender. Drain well, then quarter potatoes. Break up salmon into bite-sized pieces. Combine warm potatoes, salmon and rocket in a bowl. Season with freshly ground black pepper.
2. To make the dressing, place egg yolks, salt, mustard and lemon juice in the bowl of a food processor or blend in a bowl with a whisk or hand-held electric beater. Process or whisk until pale and foamy. With the motor running or while whisking constantly, add oil in a thin and steady stream until amalgamated.
3. Taste and adjust seasoning if necessary. Thin by whisking in a little hot water until desired consistency is reached. Drizzle dressing over salad ingredients and garnish with salmon roe if desired.