Warm Potato Salad with Hot Smoked Salmon and Goat Cheese

As romantic as a northern European summer, this classic combination has never tasted better. Our simple twist of adding dill to Meredith Dairy’s iconic Chévre makes it the perfect accompaniment for smoked salmon and potatoes.

Serves 2 people

Ingredients

  • 400g Kipfler Potatoes
  • 150g Hot Smoked Salmon, Skin Removed, Broken Into Chunks
  • 100g Meredith Dairy Chévre With Fresh Dill, Broken Into Small Pieces
  • 1/2 Bunch Radishes, Sliced Paper Thin
  • 50g Capers
  • Fresh Dill Sprigs, Roughly Chopped
  • 2tbsp White Wine Vinegar
  • 50ml Extra Virgin Olive Oil
  • Sea Salt And Freshly Ground Black Pepper
  • Wedges Of Lemon

Preparation

  • Step 1 In a small bowl combine capers, chopped dill, vinegar, and olive oil.
  • Step 2 Season well with salt and pepper.
  • Step 3 Bring the potatoes to a boil with plenty of salted water in a medium saucepan. Simmer for 20 minutes, until just firm. Do not overcook.
  • Step 4 Drain, and peel the potatoes while still warm. Cut in half lengthways, transfer to a bowl and gently toss with the radishes and the vinaigrette.
  • Step 5 Place on a platter, top with salmon and Meredith Dairy Chévre with fresh dill. Spoon over any remaining vinaigrette, and serve with lemon wedges.

Products Used

  • Photo of Fresh Goat Cheese 150g CHÈVRE Original & Fresh Dill Fresh Goat Cheese 150g CHÈVRE | Original & Fresh Dill