Serves 2

Ingredients         

Salad:                   

750 g baby potatoes, halved    

45 ml Olive oil 

77 g Grilled salmon steaks in tin     

100 g Cos lettuce, roughly chopped    

4 Spring onions, finely chopped                            

Dressing:                             

2 Anchovy fillets in oil, drained               

1 Garlic clove                    

1 Egg yolk                           

2 tsp Smooth Dijon mustard   

1 tsp Red wine vinegar              

45 ml Olive oil 

15 g Parmesan, grated (plus extra for serving)             

Oryx sea salt to taste                

Freshly cracked black pepper to taste                               

Method:                             

Pre-heat oven to 200 degrees Celsius.                        

Tip potatoes into a roasting tray and drizzle over the oil and season well.                       

Toss and roast for 30 minutes.                 

Put anchovies into a bowl or pestle and mortar with garlic and a pinch of salt. Mash into a paste.               

Put egg yolk into a mixing bowl and add mustard, red wine vinegar and a pinch of salt and pepper, whisk together.                            

Add oil, whisking continuously, a little at a time until combined.                         

Add Parmesan and whisk. Check seasoning and add salt and pepper to taste.                     

Add slightly cooled potatoes, cos lettuce and spring onions.                             

Open and strain can of grilled salmon steaks and break salmon into the salad. Toss together.               

Tip onto a serving plate and grate over more Parmesan.

Serve with Leopard's Leap Merlot or our Culinaria Pinot Noir.