for 2 person

Potatoes

400 g	waxy potatoes
	salted water, boiling

Dressing

½	shallot, finely chopped
½ tsp	Fine Food Yuzu Kosho Paste
2 tbsp	white balsamic vinegar
2 tbsp	olive oil
	salt and pepper to taste

Pears

1 tbsp	clarified butter
1	pear, halved, cored crosswise in approx. 2 mm thick slices

To serve

100 g

Fine Food Hot Smoked Salmon With Poppy, torn into pieces

How it's done

Potatoes

Cook the potatoes in boiling salted water for approx. 20 mins. until soft, drain and allow to cool slightly. Peel the potatoes, cut into slices approx. 5 mm thick, place in a bowl.

Dressing

Combine the shallot, yuzu, balsamic and oil, pour over the potatoes, season. Cover the salad and leave to infuse for approx. 30 mins.

Pears

Heat the butter in a non-stick frying pan. Reduce the heat, add the pear slices, fry for approx. 1 min. on each side until golden brown.

To serve

Plate up the potato salad, top with the pear slices and salmon.

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