New potato & smoked fish salad

Method

1. Melt the butter in a heavy-based medium pan on medium-low heat before adding the smoked fish skin-side down. Reduce the heat to low and allow the fish to warm through in the butter. Baste the fish with the butter until flaking when pressed, approximately 5 minutes.

2. Remove from the pan and set aside. Reserve the now smoky melted butter.

3. Rinse and scrub the new potatoes to remove any dirt. Place in a medium-sized saucepan and fill to cover with cold water. Add the mint sprigs and a generous pinch of salt and lemon zest.

4. Place on a medium-high heat and simmer until tender but still holding their shape, between 10 and 15 minutes depending on the size of the spuds. Drain in a colander and allow to cool slightly before pinching the skin to expose the floury interior.

5. While still warm place in a small bowl and toss with the reserved melted butter to dress and season with sea salt.

6. To cook the boiled eggs, place a small saucepan on the heat and bring to the boil. Gently drop the eggs into the boiling water and cook for 7 minutes. Remove from the heat and plunge into an ice bath to cool immediately. Tap the eggs gently once cooled and peel before quartering.

7. To make the dressing, place all the ingredients in a small clean jar. With the lid on, give the jar a good shake and taste to correct seasoning.

8. Serve on a large serving platter, laying out the potatoes, eggs and lettuce first. Flake over the smoked fish, finish with spoonfuls of dressing and dill.