Huon Wood Roasted Salmon Potato Salad

Bahan-bahan

• X2 150g Huon Wood Roasted Salmon Fillets
• 300g Kipfler potatoes (or any other potato's you enjoy)
• 50g Green beans, trimmed
• 100g Capers, drained
• 2 sudu besar Creme fraiche
• 3 tbsp Extra virgin olive oil, plus extra for drizzling
• 1 tsp Dijon mustard
• 2 sudu besar Chives, finely chopped
• 2 Shallots, peeled and thinly sliced
• 1 cup Watercress, freshly picked
• Flaked salt and ground pepper to taste

Kaedah

1. 1
   Place the potatoes in a medium saucepan and cover with cold, salted water. Bring to a boil over a high heat, then reduce the heat to a simmer and cook for approximately 20 minutes or until tender. Drain and set aside to cool.
2. 2
   Meanwhile, bring a small saucepan of salted water to boil and blanch the beans for 1 minute. Drain the beans, refresh in a bowl of iced water, then set aside.
3. 3
   Place the small saucepan back over a medium heat. Once hot, add 1 tbsp of olive oil and the drained capers. Fry for 3 minutes or until the capers are crispy and then drain over a paper towel.
4. 4
   Place the creme fraiche, 2 tbsp of olive oil and mustard in a large bowl and mix well to combine. Stir through the chives and shallots then add the cool potatoes and toss gently to coat.
5. 5
   Season to taste then divide the potato salad between two serving plates. Sprinkle with crispy capers and watercress, topped with a portion of Huon Wood Roasted Salmon. Drizzle with extra virgin olive oil and serve.