This wonderful salad was inspired by Andrew Zimmern’s version which is just delicious. We had a similar tasting salmon dish in my restaurant which had a gorgeous sticky brown sugar spiced crust on it…this salad beautifully encompasses both!

Ingredients

1 kg	Gourmet potato
400 g	NZ hot smoked salmon
24	Capers
4	Finely chopped spring onion
1 head	Frisee lettuce
4 slices	Hellers Danish Streaky Bacon, finely diced
0	White onions, finely chopped
2 Tbsp	Brown sugar
3 Tbsp	Sherry vinegar, *
1 ½ Tbsp	Dijon whole grain mustard
1 pinch	Ground cinnamon
1 pinch	Cloves
¼ cup	Extra virgin olive oil
1 pinch	Cracked pepper
1 pinch	Salt
1 drizzle	Brown sugar bacon vinaigrette

Directions

Boil or steam the potatoes till just tender and when they are still warm but cool enough to handle cut into halves or quarter’s as they need to be bite size. Place into a large bowl and cover to keep warm.

To make the vinaigrette, start by rendering the bacon in a fry pan over medium heat for 5-6 mins. Add the onion and fry for a further 5 mins until tender. Stir in the brown sugar, sherry vinegar, cinnamon, cloves and whole grain mustard. Remove from heat and whisk in the extra virgin olive oil. Season with a little cracked pepper and a pinch of sea salt. Set aside somewhere warm.

To the potatoes add the spring onions, capers and frisee lettuce and gently toss together. Portion the salad onto 4 plates.

Using clean hands portion the hot smoked salmon into bite size pieces and add to each salad plate evenly. Drizzle the salads all over with warm brown sugar bacon vinaigrette and eat immediately!

*Note – sherry vinegar can be hard to find but it is worth the hunt! If you cannot find it then use red wine vinegar and adjust the sweetness with an extra ½ tbsp or so more brown sugar.