Herbed Potato Salad with Hot Smoked Salmon

METHOD

Step 1

Cook the potato in a large saucepan of boiling water for 12-15 mins or until tender, adding peas for the last 1 min of cooking. Drain. Set aside for 15 mins to cool. Transfer to a large bowl. Add onion and half the salmon. Season and toss to combine.

Step 2

Reserve 1 tbs each of the parsley, basil and chives in a bowl. Combine remaining parsley, remaining basil and remaining chives in a food processor with the rocket, capers and mustard. Process until smooth. Add lemon juice. Process until combined. With motor running, add oil in a thin, steady stream and process until well combined.

Step 3

Pour dressing over potato mixture and toss to combine. Season and transfer potato salad to a serving platter.

Step 4

Top the salad with the remaining salmon pieces and the reserved parsley, basil and chives. Serve with lemon wedges.

Ingredients:

2 x 150g Tassal Hot Smoked Salmon Natural, skin removed, coarsely flaked

1kg baby potatoes, halved or quartered

1 cup (120g) baby peas

1 small red onion, sliced

2 cups flat-leaf parsley leaves

2 cups basil leaves

1/4 cup chopped chives

30g baby rocket leaves

2 tbs capers, drained

1 tsp Dijon mustard

1/2 cup (125ml) lemon juice

2/3 cup (160ml) olive oil

Lemon wedges, to serve