Serves 8 people as an appetizer
For the Dressing
2 tablespoons sherry vinegar
1/4 teaspoon fresh ground pepper
6 tablespoons Pacifica canola oil
Zest from half an orange
1 teaspoon Dijon mustard
1 teaspoon minced tarragon leaves
2 teaspoons kosher salt
In medium non-reactive mixing bowl, whisk vinegar, mustard, salt and pepper. Slowly whisk in Pacifica canola oil. Add the orange zest and tarragon. Adjust to taste.
For the Salad
2 pounds fingerling potatoes
2 ounces smoked salmon, broken up
1 bulb fennel, diced
Salt & pepper
1 shallot, finely minced
Wash the potatoes well. Place them whole in a large pot and cover with cold water. Add enough salt to the water to make it salty like the ocean. Bring the potatoes to a boil, then turn down and summer until spuds are tender. You can check this by inserting a paring knife though one of the potatoes. if it offers no resistance, the potato is done.
Drain the spuds. While they are hot, cut them into quarters and place them in large bowl. Sprinkle with two teaspoons kosher salt and a quarter teaspoon fresh ground pepper. Toss them in the bowl to coat well with salt and pepper. let the potatoes cool for about 15 minutes.
Add the fennel, shallot and smoked salmon. Add enough of the dressing to coast the salad ingredients well. Taste and add salt and pepper to taste. Chill until ready to serve.
Optional: Because of the canola oil’s nutty flavor, toasted hazelnuts or almonds are a nice addition to top the salad right before serving.
We thank Allium Restaurant and Lisa K Nakamura for this recipe.
Have you tried this recipe? Tell us how it turned out!