Michael Van de Elzen and Grove Lime Flavoured Avocado Oil – Hot Potato Salad with Salmon & Lime Salsa Verde (serves 6)
2 kg new season potatoes
200g piece of smoked salmon fillet, deboned
100 ml Grove Lime Flavoured Avocado Oil
3 celery sticks
150g green beans, blanched and refreshed
50g finely grated parmesan
Zest of 1 lime
Handful basil, roughly chopped
Handful Italian parsley, roughly chopped
3 Tbsp capers
Freshly ground black pepper
Put the potatoes in a large pot and cover with cold water. Add salt and bring to the boil. Cook for 1 minute, allow to cool then drain.
Whilst the potatoes come to the boil, prepare the Salsa Verde, roughly chop the celery and green beans. In a bowl, mix all of the ingredients, add the avocado oil and adjust seasoning to taste.
In a large bowl, roughly smash the potatoes, adding ¾ of the salsa verde. Break up the salmon flesh into the potatoes and mix.
To serve, place in a large serving bowl and spoon over the remainder of the salsa verde.