HOT-SMOKED SALMON WITH HERB CREAMED POTATOES

Preparation 15 minutes

Cooking about 30 minutes

Serves 4 A different take on a Swedish classic, this is an ideal lunch for the spring months. You’ll find hot-smoked salmon at the supermarket – it’s a little richer than the more common cold-smoked version.

600g new potatoes 25g fresh parsley (optional) 25g fresh dill or coriander (optional) 25g butter 2 tbsp flour 400ml semi-skimmed milk 200ml whipping cream zest of 1 lemon 600g hot-smoked salmon 1 cucumber, thinly sliced chopped chives, to garnish

1 Put the potatoes into a pan of salted boiling water. Add the stalks from the parsley, dill or coriander (keep the leaves) if using and bring back to the boil, then simmer for 20 minutes. Drain, leave to cool, then slice the potatoes. 2 Meanwhile, melt the butter in a heavy pan. Sprinkle in the flour and stir together. Add the milk, a little at a time, stirring constantly. Once you’ve poured in all the milk, add the cream and continue to stir until the sauce begins to bubble and has thickened. 3 Season the sauce with salt, freshly ground black pepper and the lemon zest. Roughly chop the leaves of the herbs, if using. 4 Divide the potatoes evenly between four plates and pour the sauce over them. Arrange the salmon next to the potatoes with the cucumber slices, garnish with the chives and the other herb leaves if using, and serve.