- 750g/1½ lbs small new potatoes, cooked and chilled (you could also use leftover potatoes for this)
- 225g/6oz smoked salmon, cut into thin strips
- 2 tsp. muscovado sugar (if you can’t get muscovado, use a good quality dark brown sugar)
- 1 tsp. fresh lemon juice
- 2 tsp. Dijon mustard
- 1 tsp. olive oil
- 1 heaped tbsp. mayonnaise
- 2 heaped tbsp. finely chopped fresh dill (or 4 tsp. of dried dill)
- Seasalt and freshly ground black pepper
Whisk the muscovado sugar and lemon juice together until the sugar has dissolved.
Add the mustard, oil and mayonnaise, whisking all the time.
Finally, add the fresh dill, season with a pinch of seasalt and freshly ground pepper. Whisk again. This sauce is meant to be fairly runny. If you find it too runny, add a little more mayonnaise. (If you have a blender, put all the ingredients in and whizz for one minute!)
This sauce can be kept for a week in the fridge and actually tastes even better a day old, as it allows the dill to penetrate the sauce even more.
Toss the potatoes, salmon strips and dressing together and serve with a green salad.
Nutritional Analysis per Serving
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