Dill Potato Salad with Crispy Skin Salmon

Serves 4

Time 30 minutes

Ingredients

400g salmon, skin on, scale and bones removed, cut into large pieces

1kg Yukon gold potatoes, peeled, cut into quarters

1 red onion, diced

1 cucumber, diced

2 pickled gherkins, diced

1 cup celery, diced

3 boiled eggs, chopped

1 bunch of coriander, finely chopped

1 bunch of spring onion, finely chopped

1 bunch of dill, finely chopped

Extra virgin olive oil

Salt and pepper 

For the Dressing 

1 cup mayo

2 tbsp tahini

2 tbsp capers

1 tbsp cayenne pepper

2 tsp honey

2 tsp mustard 

3 tab Extra virgin olive oil

Salt and pepper

Method

Combine the ingredients for the dressing, and whisk all in a bowl.

Steam the potatoes and set aside keeping them warm.

Mix the dressing with cooked warm potatoes and add the red onion, cucumber, pickled, celery, eggs and herbs. Season with salt and pepper and mix to combine.

Meanwhile, heat a pan on medium heat. Place the salmon skin side down into the pan with olive oil. 

Check constantly until the skin is crispy and golden brown. 

Flip and cook the other side to your liking.

Place the salmon on the potato salad, garnish with some extra herb mix and serve.