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Jamie Oliver's Peat Smoked Salmon with the Best Potato Salad

Recipe Information

Ingredients

• 750g new or Charlotte potatoes
• 1 bunch of fresh flat-leaf parsley
• 2 canned anchovies, drained and chopped
• 2 heaped 15ml spoons capers, chopped
• 2 heaped 15ml spoons Sainsbury’s gherkins in sweet vinegar, chopped
• 5 x 15ml spoons crème fraîche
• 1 heaped 15ml spoon Dijon mustard
• 3 x 15ml spoons extra virgin olive oil
• 2–3 x 15ml spoons red wine vinegar
• sea salt and freshly ground black pepper
• 3 x 125g packs Sainsbury’s Taste the Difference peat smoked salmon
• 8 lemon wedges

Method

Cook the potatoes in a large pan of boiling salted water.

Meanwhile, remove and discard the chunky stalks from the parsley, then slice the thinner stalks and roughly chop the leaves.

Drain your cooked potatoes well. Place them in a large bowl with the parsley and gently mix together with all the other ingredients, except the peat smoked salmon and lemon wedges. Season to taste, adding more vinegar if need be.

Spoon some salad on to plates, then top with some peat smoked salmon and plenty of freshly ground black pepper. Serve straightaway with the lemon wedges and a glass of chilled Sauvignon Blanc.