Seafood Made Simple: New potatoes are here — try them in a smoked halibut salad

The process of bathing the smoked fish in low-temperature butter results in a brilliant transfer of flavour from the fish into the butter, resulting in the most delicious dressing for floury spuds.

New potato and smoked halibut salad, prepared by Aisling Moore. Picture Chani Anderson.

The first sight of new potatoes immediately dictates what I'll be cooking on my next day off, giddy with excitement to spend an afternoon washing and scrubbing new spuds.

Serving them in their skins is non-negotiable, an absolute sin to peel these floury balls of deliciousness.