Salmon and Potato Salad

Ingredients

• 12.4 ounces (350 grams) cooked salmon
• 12.4 ounces (350 grams) potatoes, small thin-skinned such as red bliss
• 1/3 cup sour cream
• lemon - zest (from half a lemon)
• 1 scallion, chopped (about 2 tablespoons)
• 5 sprigs chervil, chopped (about 1 1/2 tablespoons)
• 1/4 teaspoon salt (adjust based on how salty your salmon is)
• 1/8 teaspoon black pepper
• salmon roe (optional) for garnish

Instructions

1. 1
   Clean the potatoes thoroughly and put them in a pot with enough water so that they are covered by a few inches of water. Add a small handful of salt to the water (the water should taste like the sea). Boil the potatoes until a toothpick or fork can easily be passed through. Drain the potatoes and let them cool.
2. 2
   Cut the potatoes into wedges and add them to a mixing bowl.
3. 3
   Flake the cooked salmon in with the potatoes.
4. 4
   In a separate bowl, stir together the sour cream, lemon zest, scallions, chervil, salt and pepper.
5. 5
   Pour the sour cream mixture over the salmon and potatoes and gently fold the ingredients together. Adjust salt and pepper to taste.
6. 6
   Garnish with additional sprigs of chervil or salmon roe and serve in a sandwich or with some crusty bread.