Pete Goffe-Wood

Hot Smoked Salmon, Warm New Potato, Bacon & Chive Salad




600g salmon fillets
600g new potatoes
40ml extra virgin olive oil
1 large onion, finely chopped
3 cloves garlic, finely chopped
8 rashers streaky bacon cut into lardons
20g chives, neatly chopped Wholegrain Mustard Dressing:
4 egg yolks
80g/4tblsp Dijon mustard
40g/2tblsp whole grain mustard
60ml/3tblsp orange juice
500ml vegetable oil
20g/1tblsp sugar


Put the potatoes in a pot of salted water, bring to the boil and cook until soft. Drain the potatoes and cut in half while they are still warm. Heat the oil in a large saucepan, add the bacon and cook until golden brown and crisp. Add the onions and garlic and cook until soft and translucent. Remove from the heat and pour over the new potatoes. Add the chives and dress the salad with the mustard dressing.
Brush the salmon fillets with a little olive oil and season with salt & pepper. Place the fillets on a Smokey Mountain Cooker with the skin side facing down. Cook over a medium heat (150ºC), for about 20 min. Salmon is best-cooked medium rare – retaining all of the flavour and natural oils.
Wholegrain Mustard Dressing:
Combine the egg yolk with mustards in a bowl. Slowly whisk in a thin stream of the oil until the mixture begins to emulsify. Add the orange juice and sugar and then rest of the oil. Thin out to a pouring consistency with more orange juice if necessary. Season with salt & pepper.