When you want to bring those plattered-up, generous, help-yourself vibes to the table, think smoked salmon and potatoes. It may not be a revolutionary combo but honestly. You can not go wrong with a dish like this when you need to effortlessly cater for a brunch, lunch, or a dinner served family-style. Who doesn’t love potatoes, smoked salmon and a creamy dressing together? We love the slightly Scandi-Russki feel to this dish too, which we’d pair with braised red cabbage and apple, and some butter-roasted carrots drizzled with a little honey and slathered in chopped dill. And maybe a plate heaped high with buttered rye bread and plenty of hot, mulled cider to wash everything down. Perhaps with some creamy-sauced Swedish meatballs as well, if we were going all out. And we know; now you’re going to want recipes for all of these things too. We’ll work on it. 

SERVES 6

1 kg baby all-purpose potatoes

90g (⅔ cup) pitted green olives

3 tbsp drained baby capers

large handful micro greens, watercress springs or baby rocket

320g skinless hot smoked salmon, coarsely flaked

Dressing

245g (1 cup) sour cream

2 cloves garlic, crushed

2½ tbsp dijon mustard

80ml olive brine

2½ tbsp lemon juice or to taste

1 bunch chives, finely chopped

3 tbsp extra virgin olive oil

Halve the potatoes, or cut larger ones into thirds. Cook in boiling salted water until just tender then drain and cool to room temperature. 

Meanwhile, for the dressing, combine all the ingredients in a bowl and whisk to combine well. Taste, then season with sea salt and freshly ground black pepper. 

Combine the potato and dressing in a large bowl and toss to combine well. Pile the dressed potaotes on a large platter, then scatter over the olives, capers, greens and smoked salmon. Serve. That’s it! 

Proudly partnering with Aoraki Salmon