Prawn and potato salad Recipe

Ingredients

• 4 Dutch cream potatoes, peeled, cut into 2 cm-thick slices
• 3 carrots, peeled, cut into 1.5cm cubes
• Sea-salt flakes and freshly ground black pepper, to season
• 2 Tbsp white wine vinegar
• 3 Tbsp extra virgin olive oil
• ¼ cup good-quality mayonnaise
• ¼ cup crème fraîche (or thick plain yoghurt)
• 150 g cooked crabmeat
• 2 hard-boiled eggs, peeled, thinly sliced
• 12 cooked prawns, peeled, deveined, tails intact
• 2 green shallots, thinly sliced
• 1 long green chilli, thinly sliced
• ½ bunch chives, cut into 3 cm pieces
• ½ cup dill sprigs
• 1 lemon, halved
• 2 Tbsp salmon roe