Award-Winning Oak Smoked Irish Organic Salmon
A late-spring lunch dish that works equally well as a starter. The potatoes go in while they’re still warm, which lets the wholegrain mustard dressing soak in, and the salmon goes on at the end. We use Jersey Royals when they’re in season, Charlottes the rest of the year. A soft-boiled egg sliced over the top turns it into a meal you actually feel full from.
Bring a pan of well-salted water to the boil. Tip in the potatoes whole and cook for 15 to 18 minutes until a knife slides through easily. Drain.
While the potatoes cook, soft-boil the eggs. Lower them into a separate pan of simmering water for exactly 7 minutes. Plunge into cold water, then peel and quarter.
In a large bowl, whisk the mustard, olive oil, and vinegar together. Season with salt and pepper.
Halve the potatoes while they're still warm and tip them straight into the dressing. Toss to coat. They will absorb the dressing as they cool slightly.
Fold in the red onion. Pile the watercress over the top. Drape the salmon across, then settle the egg quarters around the edge.
Scatter the chives. A final crack of pepper.
