Ingredients: - 

1kg of roasting potatoes,
1 tsp table salt,
1/2 tsp baking soda,
Neutral flavoured oil (rice bran),
1 bunch of fresh chives,
1 bunch of Italian flat leaf Parsley,
1.5kg (roughly) of salmon - you can use fresh salmon fillet and pre-cook it or use the already smoked salmon from the supermarket,
1/2 tsp sea salt,
170g asparagus trimmed and halved length ways,
1 TBSP capers,
1 TBSP cornichons (or gherkin) finely chopped - 

METHOD: - 

Potatoes: - Turn oven onto 220 Degrees celsius, on fan bake and place a large oven tray in the centre to pre-heat. Peel and cut potatoes into a desirable roasting size. Cover with water in a large pot with the table salt and baking soda and bring to the boil. Boil for 5 minutes, drain all the water and return to stove for 30 seconds to evaporate remaining moisture. Coat with a good swim of oil, put the pot lid on and vigorously shake the potatoes. place onto the pre-heated tray, add salt and pepper and roast until golden and crunchy. You can switch to grill if you want them to be extra crunchy but keep an eye on them - 

Asparagus: -  Place the slices of asparagus on the bbq or hot pan to grill, turning to avoid burning. Cook for 3 minutes until tender. remove from heat and set aside.

Chop cornichons parsley and chives, cook your salmon now or unpack your brought smoked salmon. When the roast potatoes are ready, place on the serving dish evenly mixed with the asparagus, chives, parsley, cornichons, and capers. Season with sea salt.
Break up your salmon evenly over the potato dish or lay the fillet over the top, depending on what look you want to go for - 

Dressing:- Mix all dressing ingredients together, you can add a splash of water if you want a runnier consistency. Drizzle over the dish and serve -


Other Info: - Adaptions: If you want to cook your own fresh salmon fillet. Season skin side up with salt and pepper. Turn-over and cut deep slices along the length of the fish fillet. Combine 2 TBSP chives, 2 TBSP parsley, 2 TBSP of lemon Rhind and 2 TBSP of olive oil. Mix into a paste and rub over the flesh side on the fillet. Place on the bbq or pan skin side down for 4 minutes or until 2/3 cooked Through.
Remove the skin and break into crunchy shards to spread over the platter if you choose to break up the salmon.

You can also add fresh green beans to the dish, boil in hot water over stove, but don't overdo them! leave them a little crunchy. ENJOY!