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
