Cook Time 30 minutes
Serves 4
Ingredients
6–7 small waxy potatoes
250g cold-smoked fillet of cod (Alternatively, use hot-smoked salmon, but no need to poach with potatoes)
Dressing
1 tbsp Dijon mustard
3 tbsp sour cream
1 tbsp capers
1 tbsp white wine vinegar
A few sprigs each of parsley, dill and chives, finely chopped
Pinch of salt and pepper
To Serve
2 spring onions, finely sliced
2 radishes, thinly sliced
Method
Place the unpeeled potatoes in a pot of water and bring to a boil. Cook until almost tender. Turn the heat to low, then add the cod fillet. Poach for 3–4 minutes until it flakes. Remove with a slotted spoon and peel off the skin. Drain potatoes and peel while still warm. Cut into chunks
For the dressing, combine all the ingredients in a large bowl with a pinch of salt and pepper. Add warm potatoes and the flaked cod. Toss everything together.
Garnish with spring onions and radishes.
