By Peter Gordon
This salad also works well made with sweet potato instead of new potatoes, and cold- smoked salmon instead of hot-smoked, or even smoked chicken or duck breast.
MAKES FOUR MAIN COURSES
- 2 small red onions, peeled and sliced into thin rings
- 3 tbsp white vinegar or lemon juice
- 600g new potatoes
- 3 tbsp extra virgin olive oil
- 1 tsp cumin
- Salt and freshly ground black pepper
- 4 tsp tahini
- 3 tbsp plain yoghurt
- 2 tbsp cold water
- 2 large handfuls salad leaves
- 150 g peas, blanched and refreshed
- 1 cup mixed olives
- 600g hot-smoked salmon fillet, skin and bones removed
- 1 tbsp sesame seeds, toasted
Rinse the onion rings in cold water for a few minutes, then drain and place in a bowl. Pour on the vinegar or lemon juice and mix then leave for 30 minutes, tossing once more.
Meanwhile, boil the potatoes in lightly salted water until cooked. Drain, and when cool enough to handle cut in half lengthways and put in a bowl.
Heat a small pan with 1 tbsp oil and the cumin. Cook until aromatic, then pour over the potatoes with some pepper and salt and mix it all together.
Mix the tahini and yoghurt together in a small bowl, then pour in half the vinegar from the onions, the water and the remaining olive oil. Taste for seasoning.
To serve, toss the onions and vinegar marinade with the potatoes and divide among four plates. Scatter with the leaves, peas and olives and flake the salmon on top. Finally, spoon over the dressing and sesame seeds.