for 4 person

Dressing

1 tbsp	coarse-grain mustard
1 tbsp	lemon juice
2 tbsp	white balsamic vinegar
2 tbsp	olive oil
½ tsp	salt
1	shallot, finely chopped
½ bunch	flat-leaf parsley, finely chopped
½ bunch	dill, finely chopped

Potatoes

800 g	waxy potatoes (e.g. ProSpecieRara Blaue St. Galler)
	water, boiling

Crispy peel

2 tbsp	olive oil
2 tbsp	capers, dabbed dry
1 pinch	sea salt

Eggs

4	fresh eggs
	water, boiling
100 g	smoked salmon, torn
½ bunch	dill, torn
½ bunch	flat-leaf parsley, torn

How it's done

Dressing

Whisk the mustard, lemon juice, balsamic and oil in a bowl, season with salt. Stir in the shallot and herbs.

Potatoes

Cook the potatoes in boiling water for approx. 25 mins. until soft. Drain the potatoes, peel while still hot, cut in half lengthwise, add to the dressing, mix and leave to cool. Set aside the peel.

Crispy peel

Heat the oil in a frying pan. Fry the reserved potato peel and capers for approx. 5 mins. until crispy, stirring occasionally. Remove and drain on paper towels, season with salt.

Eggs

Carefully lower the eggs into the boiling water, simmer over a low heat for approx. 7 mins. Remove, plate up the potatoes and salmon. Peel the eggs, cut in half, serve on top, garnish with the herbs and crispy potato peel.

Show complete recipe