Directions
- 1Add potatoes to a pot and cover with cold water.
- 2Season with sea salt till the water tastes like the sea.
- 3Bring to a boil and cook till potatoes are tender.
- 4Thinly slice your red onion and add salt, sugar (optional), and juice of one lemon for the quick pickled onion.
- 5Toss and transfer the quick pickled onion to a glass container for storage.
- 6Combine dressing ingredients and set aside.
- 7Strain potatoes and slightly smash some - not all, just lightly break them open so the flesh shows and the olive oil can soak in past the skin.
- 8Toss warm potatoes with dressing.
- 9Plate with arugula, tinned salmon on top.
- 10Follow with a sprinkle of flakey salt, a drizzle of olive oil, and quick pickled onion.
- 11Serve right away.
Ingredients
- 1.5 lbs tiny baby potatoes (Yukon gold or red)
- 1 handful sea salt
- 0.5 cup extra virgin olive oil
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 small shallot, very finely diced
- 2 tbsp capers, chopped
- 0.25 tsp red pepper flakes
- 0.25 tsp sumac (optional)
- Fresh cracked black pepper
- 1 handful fresh dill, chopped
- Wild Planet Smoked Salmon tin or a fresh salmon fillet baked
- Arugula
- Flakey Sea Salt
- Olive Oil
- 0.5 red onion
- 0.5 tsp salt
- 0.5 tsp sugar
- 1 Juice of one lemon
Equipment
potglass container
Tips
- This meal is both light and filling.
- It's an excellent source of omega-3s for skin health.
- Can be made with any tinned fish, even sardines.
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