Scottish Smoked Salmon with Lukewarm Potato Salad

Potato salad:

Brush the potatoes under running water and place in a saucepan.

Cover with water and boil with the caraway seeds and coarse sea salt. Cook until firm to the bite, drain and steam. Cut the cooled potatoes into slices.

Dice the shallots and sauté in the olive oil until translucent, add the Dijon mustard, apple balsamic vinegar, reduced orange juice and chicken stock. Heat gently, season with salt and pepper and pour over the potato slices. Cover with plastic wrap and let sit for at least an hour.

Salsa Verde:

Finely chop the chives and parsley and stir four tablespoons each together with the remaining ingredients, except for the salt and vinegar.

Clean and rinse the watercress and frisée. Carefully spin dry. Finally, heat the potato slices until lukewarm, fold in the salsa verde and season everything together with salt, pepper and apple balsamic vinegar.

Cut the salmon into slices and arrange on four plates with the potato salad. Garnish with the salads and caviar and bring to the table.

Our tip: Fresh chives are much more aromatic than dried ones!

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