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.
