Julie Le Clerc: Warm baby potato and salmon salad

Serves 4

800g baby potatoes

400g hot-smoked salmon (available from supermarkets)

100g salmon roe (optional)

2 cups rocket leaves

Sea salt and freshly ground black pepper


CREAMY DIJON DRESSING:

2 egg yolks

1/4 tsp sea salt

1-2 tsp Dijon mustard, to taste

2 Tbs lemon juice

1/2 cup olive oil


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.

* More of Julie Le Clerc's recipes are available in viva, part of your Herald print edition every Wednesday.

* Email Julie Le Clerc