For the salmon:
700g new potatoes
500g salmon fillet, cut into 125g portions
200g crème fraîche
2 bunches of watercress
juice and zest of a lemon
small bunch of dill, chopped

For the vinaigrette:
6 tbsp olive oil
3 tbsp white wine vinegar

Leith's Salmon New Potato Salad


Cook the new potatoes until soft, drain and set aside.
Steam the salmon, or roast at 160ºC, until cooked.
Prepare the vinaigrette by combining the olive oil and the vinegar, and season to taste.
Slice each potato in three and place in a mixing bowl with the chopped dill and the vinaigrette. Toss and check seasoning again.
Combine the lemon juice and zest with the crème fraîche.
Wash and dry the watercress.
To serve, divide the watercress across four plates, placing on the centre of each. Add a portion of the dressed potato salad, then roughly flake the salmon on top.
Serve with the lemon crème fraîche and freshly ground black pepper.