POTATO & SALMON SALAD

SERVES 8 PREP 20 MINS COOK 20 MINS

1 bunch chives

1 bunch flat-leaf parsley

1kg kipfler potatoes, scrubbed, halved lengthways 1.5kg side of salmon with skin, bloodline removed, pin boned (see left)

½ tsp sea salt

1 tbsp finely grated lemon zest

2 tbsp olive oil

170g asparagus, halved lengthways

1 tbsp baby capers

1 tbsp finely chopped cornichons

MUSTARDY DRESSING

¹⁄3 cup extra-virgin olive oil

2 tsp finely grated lemon zest

2 tbsp white-wine vinegar

1 tbsp Dijon mustard

1 MUSTARDY DRESSING Whisk ingredients in a bowl to combine.

2 Finely chop enough chives to make 2 tbsp. Chop remaining chives into 2cm lengths – you will need 2 tbsp. Pick leaves from parsley stems. Reserve stems. Finely chop enough parsley stems to to make ¼ cup. Reserve ¼ cup whole small leaves.

3 Cook potatoes in a saucepan of boiling salted water 8 mins until tender. Drain and keep warm.

4 Meanwhile, place salmon, skin-side up, on a chopping board. Season with the salt. Turn fish over. Cut deep slices along the length of fish. Combine finely chopped chives and parsley, zest and oil in a small bowl. Rub herb mixture over flesh side of salmon.

5 Cook asparagus on a heated chargrill plate (or barbecue), turning, 3 mins until just tender. Remove from heat.

6 Place salmon, skin-side down, on heated chargrill plate (or barbecue) 8 mins until cooked two-thirds of the way up the side of the salmon. Using 2 lifters, carefully turn salmon over. Using tongs, carefully lift off skin. Place skin, white-side down, on chargrill plate beside salmon. Cook skin and salmon 4 mins until skin is crisp and salmon is almost cooked through. Remove from heat.

7 Place warm potatoes and asparagus in a large bowl with capers, cornichons and three-quarters of the dressing. Toss to combine. Arrange on a platter. Top with large flakes of salmon. Sprinkle with chive lengths, parsley leaves and shards of crisp skin. Serve immediately drizzled with remaining dressing.