Scandi Style Hot Smoked Salmon
2 x 180 grams Sanford and Sons Hot Smoked King Salmon - Natural Manuka
2 cups watercress or rocket
6 radishes, thinly sliced
handful fresh dill sprigs
600 grams waxy new potatoes, scrubbed
½ cup sour cream
¼ cup crème fraîche
2 tablespoons horseradish cream
sea salt and ground pepper
1. Cook the potatoes in boiling salted water until tender then drain. Cool and peel if desired. Halve or quarter any large potatoes.
2. Combine the sour cream, crème fraîche and the horseradish and season with salt and pepper.
Break the salmon into pieces and arrange on plates with the potatoes, watercress and radishes. Spoon over a little dressing, serving the rest separately. Garnish with dill, a grind of pepper and a pinch of sea salt.