We were inspired by a Diana Henry masterpiece. This one went down a treat.
We prepped the salmon in the afternoon and ate it at sunset with some other nibbles, so it’s great at room temperature. If you’d prefer, just pop it in the oven for a few minutes before serving – ta da!
It’s open for interpretation. We’ve had it with mayonnaise, and mixed it up with the herbs too (whatever is growing nicely in your garden).
Prep 20 min
Cook 25 min
Enough for 8 people
For the dressing:
10 tbsp extra-virgin olive oil
juice of 1 lemon
smidgen of Dijon mustard
1 clove garlic, crushed
2 tbsp baby capers, rinsed
2 tbsp chopped flat-leaf parsley
For the salad:
800g baby leeks
750g baby new potatoes
2 tbsp groundnut oil
8 fillets of salmon, about 200g each
4 tbsp extra-virgin olive oil
juice of ½ lemon
To make the dressing just whisk everything together with a fork and season (use half the lemon juice to start with, then check and add more to taste).
If you want to serve the salad warm you have to cook everything at the same time. Trim the leeks at the base and the top (be careful not to cut much off the bottom or they won’t hold together).
Cook the potatoes in boiling salted water until tender, drain and leave in the pan with the lid on to keep warm.
Brush a baking-sheet with the groundnut oil. Put the salmon fillets on this – not too close together – and place in an oven preheated to 200°C/400°F/gas mark 6. Cook for 12 minutes.
Meanwhile, boil the eggs for seven minutes and cook the leeks in boiling, lightly salted water for three minutes or until just tender. When they are done drain really well and put in a shallow bowl. Season well and immediately drizzle with about two thirds of the extra-virgin olive oil and the lemon.
Add the rest of the extra-virgin olive oil and lemon to the potatoes to give them a bit of gloss. Season.
When the eggs are cool enough to handle, shell and halve them.
Lay out all the elements on a platter and serve with the dressing in a bowl on the side.