Oil Soaked Potatoes with Quick Pickled Onions, Arugula & Tinned Fish

Ingredients

• 1.5 lb tiny baby potatoes (Yukon gold or red)
• sea salt (a handful for boiling water)
• 0.5 cup extra virgin olive oil (for the dressing)
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice (for the dressing)
• 1 shallot (small, very finely diced)
• 2 tbsp capers (chopped)
• 0.25 tsp red pepper flakes
• 0.25 tsp sumac (optional)
• fresh cracked black pepper (to taste)
• handful fresh dill (chopped)
• 1 tin tinned smoked salmon (Wild Planet brand recommended, or substitute with baked salmon fillet)
• 2 cup arugula (for plating)
• 0.5 red onion (for pickling, thinly sliced)
• 0.5 tsp salt (for pickling)
• 0.5 tsp sugar (for pickling, optional)
• 1 lemon juice (juice of one lemon for pickling)
• flakey sea salt (for finishing)
• olive oil (for drizzling)

Steps

1. 1

   Place the baby potatoes in a large pot and cover them with cold water. Add a generous handful of sea salt—the water should taste as salty as the sea. Bring the pot to a boil over high heat, then reduce slightly and cook until the potatoes are fork-tender.

2. 2

   While the potatoes are boiling, prepare the quick pickled onions. Thinly slice half a red onion and place it in a small bowl or jar. Add 1/2 teaspoon salt, 1/2 teaspoon sugar (if using), and the juice of one lemon. Toss well to combine and set aside to macerate. Transfer to a glass container for storage if making ahead.

3. 3

   In a separate small bowl, whisk together the dressing ingredients: 1/2 cup extra virgin olive oil, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, the diced shallot, chopped capers, red pepper flakes, sumac, fresh cracked black pepper, and chopped fresh dill. Set the dressing aside.

4. 4

   Once the potatoes are tender, strain them in a colander. While they are still warm, use a fork or the back of a spoon to slightly smash some (but not all) of the potatoes. You want to lightly break them open so the flesh is exposed, allowing the olive oil dressing to soak past the skin.

5. 5

   Transfer the warm, smashed potatoes to a large bowl and toss thoroughly with the prepared dressing until well-coated.

6. 6

   To plate, create a bed of fresh arugula on a serving platter or individual plates. Arrange the dressed potatoes over the arugula. Top with the tinned smoked salmon (flaked into large pieces) or a baked salmon fillet.

7. 7

   Finish the dish with a sprinkle of flakey sea salt, a final drizzle of olive oil, and a generous topping of the quick pickled onions. Serve immediately while the potatoes are still warm.

Notes

You can substitute the smoked salmon with tinned sardines or mackerel if preferred. The warmth of the potatoes is key for absorbing the dressing, so don't let them cool completely before tossing.

Nutrition per serving

• tinned fish
• main dish
• healthy
• gluten-free
• dairy-free
• seafood
• potatoes
• lunch