Potato Salad with Salmon Cream

Buy the smoked salmon in the piece so that it can be cut into cubes of 1X1 cm, cover with plastic wrap and refrigerate until use.

From the leaf lettuce, remove the heart leaves, rinse and spin dry well. Brush as small potatoes as possible clean under running water and boil in their skins until soft. (For this leaf salad, the so-called Stella or Virgule potatoes, as they are also called, are best suited because they have a strong, firm flesh). Now peel the skin off the potatoes and cut them into fine slices.

Stir the white wine vinegar, peanut oil and soup into a sauce and season carefully with salt and white pepper. Soak the warm potatoes in this sauce for about 10 minutes and then spread evenly on large plates.

Mix mayo and liquid cream to a creamy sauce, season with salt, a touch of cayenne, a few drops of lemon juice and freshly grated horseradish. Finally, fold the whipped cream and the salmon cubes into the sauce.

Place the lettuce leaves around the potato salad and cover everything together with the salmon cream.

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