Ingredients Jump to Instructions ↓

  1. 650g chat potatoes

  2. 1 tbs olive oil

  3. 1/3 cup drained capers, patted dry with paper towel

  4. 1/3 cup whole egg mayonnaise

  5. 1 tbs lemon juice

  6. 1 tbs chopped fresh dill Salt & freshly ground pepper

  7. 80g baby rocket leaves

  8. 200g smoked salmon

Instructions Jump to Ingredients ↑

  1. 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.


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