Hot Smoked Salmon, Egg & Potato Salad with Sour Cream Dressing

A lovely recipe for a lunch or light dinner on a hot summer's day. You can use trout or hot smoked salmon (plain or spiced) in this recipe - they are all equally suited!

Serves

4 People

Times

30 mins

Ingredients

4 eggs

500g baby potatoes

1 tsp. white wine vinegar

2 tblsp. olive oil

360g hot smoked salmon

60g baby leaves

A few sprigs of dill or fennel to garnish

Dressing:

120g sour cream

Juice of ½ a lemon

2 tblsp. fresh dill, chopped

2 tblsp. chives, chopped

Salt and freshly ground black pepper

Method

Cook the eggs by placing them in a saucepan of boiling water and cook for 7 minutes. Drain the hot water from the pan and fill it with cold running water to cool. Then peel and set aside until you are ready to use them.
Cook the potatoes in a large saucepan of boiling water until just soft. This will take about 10 minutes. Drain and then slice. Place in a large serving bowl.
In a small bowl or glass, mix the white wine vinegar, oil and a little seasoning. Carefully stir this mixture through the warm potato slices as not to break up the potatoes.
For the dressing, combine and whisk the sour cream, lemon juice, dill, chives and salt and pepper in a medium bowl.
Arrange the potatoes, eggs (cut in half), salad leaves and salmon on four individual plates. Spoon over the sour cream dressing and garnish with the sprigs of dill.