400 g baby potatoes
4 large eggs
250 g salmon fillets fresh
1 small purple shallot finely diced
1 large cucumber pickles finely diced
2 tbsp capers
2 tbsp extra virgin olive oil
2 tbsp mayonnaise optional
2 tbsp dill fresh & roughly chopped
1 tsp sea salt
½ tsp ground black pepper
Clean, peel and boil the baby potatoes for around 12-15 minutes until they’re done but still remain firm, drain in cold water to cool, then chop some if necessary so they’re evenly sized.
While the potatoes are cooking, soft-boil the eggs to your liking (instructions here), transfer to cold water, then when cool, carefully peel.
Sear the salmon pieces in salt and pepper in a pan on medium heat until done to your liking; sear on one side, then turn the pieces and do the other side, about 5 mins a side. Salmon is fatty so you probably won’t need oil but can add a splash of olive oil if needed.
To a large salad bowl, add the potatoes, finely diced purple shallot, finely diced gherkin, capers, extra virgin olive oil, 1 tbsp chopped fresh dill, and sea salt and black pepper, and combine well.
Break the pan-seared salmon into large bite-sized pieces and gently combine, taste, and add more salt and pepper if needed, then transfer to a serving plate.
Slice the eggs in half and arrange on top of the salad, then garnish with more fresh dill and cracked black pepper.
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