Niciose Salad - Tom Rutherford

Ingredients

• 50g Finely chopped eschalotes
• 50g Finely chopped cornichons
• 50g Finely chopped capers
• 1 bunch Finely chopped chives
• 2 tbsp Finely chopped parsley
• 2 tbsp Finely chopped tarragon
• 2 tbsp Finely chopped chervil
• 1 tbsp Lemon Juice
• 200g Mayonnaise
• 4 Cooked and pealed kipfler potatoes
• 4 Hard boiled eggs
• 12 Pitted and roasted black olives
• 12 Cornichons
• 12 Breakfast radishes
• 2 Butter lettuce
• 1 bunch Picked Chervil
• ¼ punnet Edible Flowers