Smoked Salmon And Baby Potato Salad with Crispy Capers

Steps

1. Prep salad Preheat oven to 220°C. Thinly slice potatoes and cut onion into 2cm wedges. Toss on a lined oven tray with a drizzle of oil and season. Roast in oven for 20 minutes. Remove skin from salmon and break into bite-size pieces.
2. After 20 minutes, remove tray from oven, move vegetables to one side and add beans and salmon to tray. Return to oven and cook for about 5 minutes, until beans are cooked and salmon is warmed through.
3. Cook egg Place egg in a small pot and cover with water. Bring to the boil, reduce to a simmer and cook for 3 minutes. Drain and cool under cold tap. Peel egg and cut in half lengthways. Season.
4. Cook capers Heat a drizzle of oil in a pot on medium heat. Add capers and cook for about 2 minutes, stirring often, until crispy. Remove from pot and drain on a paper towel.
5. Prep rocket Remove roots from rocket and separate leaves. Dress with lemon juice just before serving.
6. Serve caper crème topped with vegetables, rocket, salmon, egg and crispy capers. Finish with a drizzle of olive oil.