easyTime:30 mins – 1 hourServes:4
Adam Liaw reflects on the legacy restaurateur and food writer Bill Granger with this warm salad. It’s equally great for breakfast, brunch, lunch or dinner.
Ingredients
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400g new potatoes
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4 eggs
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300g sour cream
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1 tbsp Dijon mustard
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salt and black pepper, to season
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150g hot smoked salmon
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¼ red onion, finely diced
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2 tbsp dill, finely shredded
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olive oil, for drizzling
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lemon wedges, to serve
Method
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Step 1
Place the potatoes in a medium saucepan and cover with cold water. Bring to a simmer and simmer for 15 minutes until the potatoes are tender enough for a small, sharp knife to be inserted and withdrawn easily. Remove the potatoes and set aside, being sure to keep them warm, then add the eggs to the water and boil for 8½ minutes. Remove the eggs from the water, place in iced water until cool, then peel under running water.
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Step 2
Mix the sour cream with the mustard, season well, and spread liberally over the base of a serving plate. Halve the potatoes while still warm and give them a squeeze so they break just a bit on the cut side (this will help with seasoning). Halve the eggs, then arrange the potatoes and eggs over the sour cream. Season very well with salt and black pepper. Scatter with the salmon, onion and dill, then drizzle over some olive oil and serve with lemon wedges.
Adam’s tip: These aren’t Bill Granger recipes, just ones I’ve written with him in mind. You can find some of Bill’s dishes here.
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