Smoked Salmon Salad

A very easy to throw together salad, very tasty.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 220°c. Line a large tray with baking paper. Spray a light layer of olive oil over it. Cut the potatoes into thin slices and lay the flat on the tray. Cover the potatoes with a light spray of olive oil and season with salt and pepper. Place in the oven and cook until golden brown. (about 15-30 minutes depending on the oven)

Step 2

Cut the onion in half, then slice into thin slices. Put all the slices in a bowl and add the white wine vinegar, sugar and a large pinch of salt. Combine and then allow to sit for at least 10 mins to pickle, stirring once or twice.

Step 3

Put the mixed leaves into a large bowl. Cut the cucumber into thin slices and add to the bowl.

Step 4

Prepare the dressing. Finely chop the baby capers. Then in a small bowl, combine the capers, mayo, dijon and honey. Add a tbsp of water. After the onion has been pickling for 10 mins, also add a tbsp of the picking juice. Combine well and put aside.

Step 5

Add the onion to the leaves and cucumber and toss with hands to combine.

Step 6

Divide salad into bowls. Add the warm potatoe slices. Slice the salmon into 3 centimeter strips, or just tear it, and add to the salad.

Step 7

Drizzle the dressing over the top and serve.