Cut the new potatoes in halve length wise and cook in boiling salted water until soft. Drain well and put in a mixing bowl. Prepare the dressing for the potatoes. In a food processor, whizz together the crème fraiche, watercress, lemon juice and 2 tablespoons of the horseradish, pour over the potatoes and mix well. To prepare the salmon; slice the fish length wise to obtain 2 equal slices. Brush with the horseradish, sprinkle with the peppercorns, orange zest and sesame seeds. Grill or bake to for a few minutes. Divide the potatoes onto 2 serving plates, sprinkle with the chives and crumbled Dolcelatte. Arrange the hot salmon over the potatoes and serve.


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