SMOKED SALMON SALAD WITH PRESERVED LEMON VINAIGRETTE | SA Garden and Home

Ingredients

• sunflower oil, for frying
• 8–10 baby potatoes, cooked
• crushed sea salt and ground black pepper
• 150g seasonal green leaves or micro leaves
• 2 small fennel bulbs, thinly sliced
• 250g smoked salmon or smoked salmon trout slices
• 100g smooth cream cheese
• 30ml fennel fronds, roughly chopped
• 40g lumpfish roe (optional)
• 1 garlic clove, crushed
• 5ml Dijon mustard
• 5ml sugar
• 15ml lemon juice
• 45ml extra virgin olive oil or avocado oil
• 15ml preserved lemon, finely sliced
• 10ml flat leaf parsley, chopped
• salt
• ground black pepper