Potato and poached salmon salad

SERVES 8-10 AS AN ACCOMPANIMENT PREP AND COOK TIME 25 MINUTES

1.5kg chat potatoes

2 eggs

500g skinless salmon fillets

⅔ cup (160g) sour cream

⅔ cup (200g) good-quality mayonnaise 2 tablespoons wholegrain mustard zest and juice from ½ lemon 2 tablespoons chopped dill, plus extra sprigs, to serve

¼ cup chopped green onions (green shallots)

2 large dill pickles (gherkins), finely chopped

2 tablespoons baby capers, rinsed 1 lemon, cut into 8 wedges

1 In a large saucepan of salted water, simmer potatoes for about 20 minutes until just tender; drain. While the potatoes are boiling, add the eggs and then cook for 4 minutes. Remove eggs and allow to cool before peeling and chopping roughly. Remove potatoes and cool.

2 Lower the temperature of the water to a gentle simmer and poach the salmon fillets for 5 minutes for medium-rare or 8-10 minutes for cooked through (time will depend on the thickness). Remove and allow to cool before gently flaking the fish.

3 Combine sour cream, mayonnaise, mustard, zest and lemon juice. Fold through dill, onion, dill pickles, capers and boiled egg.

4 Cut cooled potatoes in half (or leave whole if very small); stir potatoes into dressing. Gently stir through the flaked salmon, top with extra dill sprigs and serve with the lemon wedges. Not suitable to freeze or microwave.