New potato & smoked fish 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.
SERVES
4
PEOPLE
PREP TIME
25
MINUTES
COOKING TIME
22
MINUTES
Ingredients
For the salad:
200g smoked fish (halibut, pollock, haddock)
110g unsalted butter
400g new potatoes
2 sprigs of mint
Zest of ½ a lemon
4 large eggs
4 little gem lettuces or mixed lettuces
2 sprigs of mint
For the dressing:
1tsp Dijon mustard
1tsp apple cider vinegar
Juice of 1 lemon
4 tbsp golden rapeseed oil
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