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Servings

Prep Time

Ingredients

• 1 whole lemon, halved crosswise
• 1 1/2 lb small fingerling potatoes, larger potatoes halved crosswise
• 1 tsp grated lemon zest
• 2 Tbsp lemon juice
• 2 tsp grainy mustard
• 1 tsp minced garlic
• 1/2 tsp sugar
• 1/4 cup olive oil
• 2 Tbsp loosely packed fresh flat-leaf parsley, finely chopped
• 2 Tbsp loosely packed fresh mint leaves, finely chopped
• 2 Tbsp loosely packed basil leaves, finely chopped
• 200g thinly sliced smoked salmon
• 2 green onions, white and light green parts cut into thin diagonal slices
• 1 egg, hard-boiled, peeled and finely chopped
• 1 Tbsp small capers

Directions

1. Preheat grill to high. Brush cut sides of lemon halves with olive oil and set aside.

2. In a saucepan, cover potatoes with cold, salted water and set over high heat until boiling. Reduce heat to a simmer and continue to cook until potatoes are just tender, about 8 minutes. Drain and set aside.

3. In a large bowl, drizzle 3 tablespoons of vinaigrette over warm potatoes and season with salt and pepper. Arrange lemons cut-side down on the grill alongside potatoes. Cover and cook potatoes, turning occasionally, until crispy and lightly charred on the outside, about 5 minutes. Remove lemons when caramelized on the cut side and softened slightly, about 5 minutes. Return potatoes to bowl, toss with half of remaining herbs and let cool briefly, about 5 minutes. Cut lemon halves in half again and set aside.

4. To serve: divide smoked salmon among 4 plates, reserving 4 slices for garnish. Top each plate with potatoes, green onions, egg and capers. Drizzle with remaining vinaigrette and garnish with a slice of smoked salmon, remaining herbs and a wedge of lemon to squeeze over salad.