Smoked salmon & potato salad with horseradish

Place the potatoes and a pinch of salt in a pan of cold water, bring to the boil and simmer for 15-20 minutes, or until cooked through.

Meanwhile, in a large bowl mix the lemon zest, a squeeze of lemon juice, the red wine vinegar, the extra virgin olive oil, the capers, the fennel and salt & pepper.

In a separate bowl, combine the creme fraiche, horseradish sauce, a squeeze of lemon juice, the dill/fennel tops and some salt & pepper.

Drain the cooked potatoes and add them to the fennel and caper dressing.

Serve the smoked salmon on top of the dressed potatoes and fennel, and dot with the horseradish creme fraiche. Sprinkle over a little more dill and a drizzle of extra virgin olive oil.