Hot smoked salmon, potato & salmon caviar salad with buttermilk dressing

Step by Step

Step 1

For the dressing, shake the buttermilk, then open the tub and mix 150ml with the other ingredients, except the white condiment. Taste the dressing and decide whether it needs any condiment or not (it adds a little sweetness so you might prefer not to add it).

Step 2

Steam the potatoes for 10-15 minutes until just tender. They keep their structure better when steamed rather than boiled. Slice and gently mix in a bowl with the vinegars, olive oil and seasoning. It will look as if there is too much ‘base dressing’ but you’ll add other components later. The potatoes will absorb some of the oil, vinegar and seasoning.

Step 3

Boil the eggs for 7 minutes, then plunge them into cold water. Leave until cool enough to handle. Carefully peel and halve. Gently mix the leaves, herbs and flaked salmon into the bowl with the potatoes.

Step 4

Spoon some buttermilk dressing into a broad shallow serving bowl or onto individual plates. Arrange the potato and salmon mixture on top. Season the eggs and put them on the top too, then drizzle with as much buttermilk dressing as you want. Using a teaspoon, dot some caviar over the top. Serve immediately.