Warm Potato and Rollmop Salad

Method

• Cook the potato in lightly salted boiling water for 10–15 minutes, or until just tender.

• Drain and run under cold water until the potatoes are cool enough to handle. Slice each quarter into 3mm thick slices and set aside.

• Add the onion to a non-stick frying pan with a little olive oil and cook over medium heat for 5 minutes, or until soft but not coloured. Remove from the heat.

• Make a dressing by combining the vinegar, mustard and fromage frais in a bowl and mix well. Add the onion, sliced gherkins and warm potato slices to the bowl and mix until well combined.

• Place the Rollmops in a non-stick frying pan with a little olive oil over medium heat, turning so they cook evenly on all sides until lightly browned.

• Remove from the pan and chop each Rollmop into 3 pieces, about 2cm wide.

• Add the Rollmop pieces to the potato mixture and mix until well combined.

• Serving Suggestions: Garnish with fresh parsley and serve with a green salad.