FRESH POTATO SALAD WITH SALMON

Serves: 2

1/4 cup (60 ml) extra-virgin olive oil

3 tbsp (45 ml) red wine vinegar 1 tbsp (15 ml) grainy Dijon mustard

1 dried shallot, minced

1 tsp (5 ml) prepared horseradish

Salt and freshly ground pepper 1 fresh salmon fillet (8 oz/250 g) 1 lb (500 g) new potatoes, quartered

1/2 English cucumber, diced 3 celery stalks, diced

2 tbsp (30 ml) chopped fresh dill

6 cups (1.5 L) arugula lettuce

1. Preheat oven to 400 degrees F (200 C). Line a baking sheet with parchment paper.

2. In a small bowl, make dressing by whisking together the oil, vinegar, mustard, shallot, horseradish, salt and pepper.

3. Arrange salmon fillet on prepared baking sheet. Season generously with salt and pepper. Bake for about 15 minutes, or until fish is cooked through.

4. Remove from oven and flake it with a fork. Set aside to cool. (This may be done ahead and the fish refrigerated, covered.)

5. While salmon is cooking, use a large pot with a steamer insert to steam the potatoes until they are fork-tender, about 12 minutes. Transfer to a bowl lined with a paper towel and cool completely.

6. In a large bowl, combine potatoes, cucumber, celery and dill. Pour the dressing over the mixture and toss gently until everything is well coated.

7. Arrange potato salad on a bed of arugula and top with the flaked salmon. This salad is best served at once but may be refrigerated, covered, for several days. Bring to room temperature before serving.