Smoked salmon is one of my favourite foods. Frank Hederman from Belvelly smokehouse in Cork does the best smoked salmon. I love the flavour combinations of the smokiness of the fish with this light salad. A nice light dinner especially perfect for when your suffering badly after commuting in the London heatwave mixed with tube strikes 😦
For 2 people
8 slices smoked salmon
500g baby potatoes
1 small cucumber
Handful fresh dill
2tblsp creme fraiche
Olive oil, salt, lemon juice
Place potatoes in a pot of boiling salted water. Return to the boil and cook until tender. Meanwhile slice the cucumber in half lenghtways and scoop out all of the water flesh and discard. Chop the cucumber lenghs into chunks. Chop the fresh dill quite finely.
Once the potatoes are cooked, drain the water and immediately toss the potatoes in olive oil and plenty of sea salt. Combine with the cucumbers and chopped dill and toss all together with a squeeze of lemon juice.
To serve place the salad on a plate and drape the smoked salmon over the salad. Spoon a dollop of creme fraiche on top and serve with some summery salad leave.