Hot smoked salmon and watercress salad with lemon caper dressing
Serves 1 x 700ml jar
5–6 baby potatoes, halved 2 eggs 1tbsp capers, chopped Few dill sprigs Grated zest and juice of ½ lemon 1tbsp olive oil ½tsp each salt and freshly Ground black pepper ½tsp Dijon mustard 1 hot smoked salmon fillet, Broken into large flakes ½ bunch of watercress
1 Cook the potatoes in a pan of boiling water for 10–12 minutes – if a knife goes in cleanly with no resistance, they are done. Remove with a slotted spoon and gently lower the eggs into the water and set a timer for 6 minutes. As soon as the eggs are done, run them under cold water so they are easier to peel. Peel them both and set aside.
2 To make the dressing, put the capers, dill, lemon zest and juice, olive oil, salt and pepper and mustard into a small jar, pop the lid on and shake well.
3 Start filling your jar with the hot smoked salmon, then add the soft-boiled eggs and potatoes. Drizzle in half the dressing, then add the watercress and the remaining dressing. If you want to heat it up, remove the watercress gently and set aside while the jar is warming. Put it back in and serve.