Warm baby potato and salmon salad

Ingredients

800 g	Baby potatoes (Main)
400 g	Hot-smoked salmon fillets (Main)
100 g	Salmon roe, optional
2 cups	Rocket leaves
1 to taste	Salt & freshly ground pepper

CREAMY DIJON DRESSING:

¼ tsp	Sea salt
2	Eggs, yolks
2 tsp	Dijon mustard, to taste
2	Lemons, for 2 tbsp of juice
½ cup	Olive oil

Directions

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.