Smoked salmon, rocket & potato

Method Place potatoes in a saucepan and cover with cold water. Cover and bring to the boil. Uncover and cook for 8-10 minutes, or until potatoes are just tender. Drain and set aside to cool. Slice thickly. Heat oil in a small frying pan over a high heat. Add capers and potato slices and cook for 2-3 minutes, until capers are crisp and potatoes golden. Drain on paper towel. Combine mayonnaise, lemon juice and dill in a small bowl. Season with salt and pepper. Arrange potato slices on serving plates. Top with rocket, smoked salmon and capers. Drizzle over the lemon and dill mayonnaise. Serve.