- 1.25kg (2lb 12oz) new potatoes, large ones halved
- 4 responsibly sourced salmon fillets
- 40g (1½oz) capers, drained and rinsed
- 150g (5oz) cornichons, sliced
- 6 spring onions, sliced
- for the dressing:
- 2tbsp Dijon mustard
- 2tbsp white wine vinegar
- large pinch sugar
- 4tbsp olive oil
Place the potatoes in a large pan of boiling water and cook for 15 to 20 minutes until tender. Drain and allow to cool for a few minutes. Heat the grill to high, season the salmon fillets and grill for 8 to 10 minutes until just cooked through.
Toss the potatoes through with the capers, cornichons and spring onions and season. Mix the mustard together with the vinegar and sugar, and add the oil gradually to form a thick vinaigrette. Season well.
When the salmon is cooked through, flake into large pieces. Dress the potatoes with the vinaigrette, scatter over the parsley and add the salmon flakes. Serve warm immediately, or leave to cool and serve at room temperature.
This salad would also work well with smoked trout, or mackerel. The sharp cornichons and capers really complement oily fish