The light dressing makes all the difference.
|600 g||baby potatoes — or fingerling potatoes|
|1/2||red onion — finely sliced|
|4||fennel — bulb, halved, sliced|
|15 g||pea shoots|
|200 g||smoked salmon — sliced|
|lemon — halved, juice only|
|sea salt and freshly ground black pepper|
Place the potatoes in a pot, cover with cold water and add salt. Bring to the boil and simmer until soft but not so they’re falling apart. Remove and drain in a colander. While still warm, toss with dressing. Allow to stand for
For the dressing: Place the lemon juice in a bowl, whisk in the olive oil until combined and season well.
Place sliced onions, fennel, pea shoots and salmon in a bowl; add potatoes and stir well to combine.
To serve: Divide between 4 serving bowls and serve immediately.
Words: Justine Kiggen,Fairlady magazine
Image: Dawie Verwey