Warm Potato Salad with Smoked Salmon and Goat Cheese
As romantic as a northern European summer, this classic combination has never tasted better, and it tastes good even on an Australian winter's day! Our simple twist of adding our Dill Chèvre makes it the perfect accompaniment for smoked salmon and potatoes.
Serves 2 people
400g small potatoes, like kindler
150g hot smoked salmon, skin removed and broken in chunks
100g Meredith Dairy Chévre With Fresh Dill, crumbled
1/2 bunch radishes, sliced thin
fresh dill sprigs, roughly chopped
2 tbsp white wine vinegar
50ml extra virgin olive oil
salt and pepper
couple wedges of lemon
In a small bowl, combine capers, chopped dill, vinegar, and olive oil.
Season well with salt and pepper.
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.
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.
Place on a platter, top with salmon and Meredith Dairy Fresh Dill Chèvre. Spoon over any remaining vinaigrette, and serve with lemon wedges.