This is a meal you can literally make by opening a few packets and assembling. The warm crispy potatoes are a great added extra and turn this salad into an evening meal. If you have some cold, cooked new potatoes in the fridge you can just sauté them in a pan with some herbs for five minutes to make them crisp.
Pack of two hot smoked salmon fillets
Bag of washed watercress
4-6 new potatoes, halved or quartered depending on their size
1. Put the new potatoes on a baking tray with some olive oil, salt, pepper and some woody herbs such as thyme or rosemary (or use some dried herbs). Roast at 200 degrees for around 30 minutes until crispy.
2. Divide the watercress between two plates and flake the salmon over the top.
3. Mix about 3tbsp of crème fraiche with the zest of half a lemon and about 1tbsp of the juice, mix in with some salt and pepper and stir in some finely chopped chives.
4. When the potatoes are cooked, place them in the salad and drizzle with the dressing. Adorn with borage flowers if you want to make it pretty.