Hot smoked salmon, potato & salmon caviar salad with buttermilk dressing

Name: Hot smoked salmon, potato & salmon caviar salad with buttermilk dressing
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8
Ingredients: 450 g small baby potatoes, peeled or scrubbed until the skin comes of; ½ tbsp white wine vinegar; 1 tbsp white condiment of Modena; 75 ml extra virgin olive oil (one with a buttery or fruity flavour, not a grassy one), to taste; 8 British Blacktail Free Range Medium Eggs; 50 g baby leaf salad; 8 sprig/s dill, fronds picked; 20 g pack chives, chopped; 160 g packs Scottish hot smoked salmon fillets, skin removed and flesh flaked; 50 g jar Elsinore Salmon Caviar

This is a ‘double dressed’ salad from Diana Henry. The key ingredients are tossed in an olive oil-based dressing before the buttermilk one. This ensures that the various ingredients are seasoned and stay moist. It also means the buttermilk dressing is just drizzled – as it looks much better if it isn’t tossed with all the components.

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HealthyHigh protein

Serves8
CourseStarter
Prepare20 mins
Cook15 mins
Total time35 mins
PlusPreparation time 20 minutes + cooling

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450g small baby potatoes, peeled or scrubbed until the skin comes of
½ tbsp white wine vinegar
1 tbsp white condiment of Modena
75ml extra virgin olive oil (one with a buttery or fruity flavour, not a grassy one), to taste
8 British Blacktail Free Range Medium Eggs
50g baby leaf salad
8 sprig/s dill, fronds picked
¼ x 20g pack chives, chopped
2 x 160g packs Scottish hot smoked salmon fillets, skin removed and flesh flaked
50g jar Elsinore Salmon Caviar

For the dressing

150ml buttermilk
1 tsp Dijon mustard
1½ tbsp mayonnaise
1 tbsp double cream
1½ tbsp extra virgin olive oil
2 tsp white condiment of Modena (optional)

For the dressing, shake the buttermilk, then open the tub and mix 150ml with the other ingredients, except the white condiment. Taste the dressing and decide whether it needs any condiment or not (it adds a little sweetness so you might prefer not to add it).
Steam the potatoes for 10-15 minutes until just tender. They keep their structure better when steamed rather than boiled. Slice and gently mix in a bowl with the vinegars, olive oil and seasoning. It will look as if there is too much ‘base dressing’ but you’ll add other components later. The potatoes will absorb some of the oil, vinegar and seasoning.
Boil the eggs for 7 minutes, then plunge them into cold water. Leave until cool enough to handle. Carefully peel and halve. Gently mix the leaves, herbs and flaked salmon into the bowl with the potatoes.
Spoon some buttermilk dressing into a broad shallow serving bowl or onto individual plates. Arrange the potato and salmon mixture on top. Season the eggs and put them on the top too, then drizzle with as much buttermilk dressing as you want. Using a teaspoon, dot some caviar over the top. Serve immediately.

Typical values per serving when made using specific products in recipe