4-6 SERVICE

500 baby new potatoes , scrubbed with sea salt
300g hot smoked Scottish salmon
½ red onion , peeled and very thinly sliced
handful of fresh dill , roughly chopped leaves
200g young , tender watercress.

dressing:

2 tablespoons whiskey
1 ½ tablespoons white wine vinegar
1 ½ tbsp runny honey
1 ½ tablespoons mustard graniny
3 tablespoons peanut oil
3 tablespoons olive oil
sea ​​salt and black pepper

preparation :

And brine, new potatoes, and boil until tender with a knife once you cook for 8-10 minutes .

Potatoes during cooking , prepare the dressing .

A small screw – top jar , seal, whiskey , wine vinegar, honey , mustard, olive and peanut oils , sheep and shake vigorously to combine . Season with salt and pepper and set aside .

Drain the potatoes and place in a large bowl . Flake the salmon into bite-sized pieces and add to the bowl along with red onion and dill . Some drizzle over the dressing and toss to COAs .

Spread the mixture on a large platter potatoes and salmon , watercress and then would spread . Serve with remaining sauce drizzle .