Recipe: Smoked Salmon with Potato & Caperberry Salad
Hot Smoked Salmon, Kipfler Potato, Celery Heart and Caperberry Salad
• 300gm hot smoked salmon, flaked
• 600gm kipfler potatoes
• 4 inner stalks of a bunch of celery
• ½ cup inner leaves of a bunch of celery
• S0gm caperberries, sliced
• 1 tbs dill, chopped
• 1 small red onion, finely sliced
• 2 tsp whole seed mustard
• 50ml lemon juice
• 100ml olive oil
• Salt and pepper
Wash the potatoes and boil in their skins until they are just cooked.
Drain and allow to cool for 5 minutes. While they’re still hot, use a small knife to scrape and peel the skins off. Allow to cool completely, then cut into 1 cm thick slices.
Wash and slice the celery stalks finely.
Whisk together the mustard, lemon juice and olive oil.
Toss the potatoes, salmon, celery, celery leaves, caperberries, dill and red onion together and dress with the lemon dressing.
Season with salt and pepper.