Hot Smoked Salmon, Egg and Potato Salad and Crispy Capers

Serves 4 

300g Hot Smoked Salmon  

150g Green Beans - blanched 

2 free range eggs - soft boiled, peeled, cut in half. 

1 x radicchio head 

1 x castelfranco lettuce 

200g Ratte Potatoes  

100g shallots - finely diced 

1 x lemon juice and zest 

6 tbsp creme fraiche 

2 tsp dijon mustard 

1/2 bunch of dill - washed and chopped 

4 tsp capers - drained 

Virgin olive oil 

Salt and pepper 

Make the dressing; mix the cream fraiche, Dijon mustard, lemon juice, lemon zest and dill  

Add a few teaspoons of the caper brine, season with salt and pepper - set aside 

Boil the potatoes in salted water for 15mins until cooked through 

Remove, drain and slice 

Then cover with dressing whilst still warm and add the shallots (reserve a few spoons of the dressing). 

Mix potatoes and dressing then set aside. 

Fry the capers in a non-stick frying pan using a tablespoon of oil for 3 minutes until crisp - drain onto a sheet of kitchen paper to remove excess oil. 

Break up the lettuce leaves, wash and spin dry

Place the leaves onto a clean plates and drizzle over the reserved dressing 

Add potato salad then the green beans 

Flake the Hot Smoked Salmon on each plate 

Add half an egg in the centre of each dish 

Scatter with the warm crispy capers

Garnish with sprigs of dill 

Serve