Pasta z łososia z bagietką i sałatką ziemniaczaną

Ingredients

• 200ml/7fl oz white wine
• 1 tbsp white wine vinegar
• 450g/1lb salmon, skin removed, cut into small pieces
• 200g/7oz butter, cut into cubes
• 1 tbsp drained capers
• salt and white pepper

For the potato salad

• 300g/10½oz new potatoes, cooked
• 150g/5½oz mayonnaise
• 100g/3½oz small gherkins, chopped
• 1 tbsp chopped fresh dill
• salt and freshly ground black pepper
• French bread, to serve

Preparation method

1. Bring the wine and vinegar to the boil in a saucepan, then reduce the heat until simmering. Poach the salmon in the liquid for 6-8 minutes, or until cooked through.
2. Leave to cool slightly, then blend the mixture in a blender with two-thirds of the butter. Stir in the capers and season, to taste, with salt and white pepper.
3. Spoon the mixture into six small kilner jars and set aside to cool.
4. Meanwhile, melt the remaining butter and pour a layer on top of the salmon mixture in the kilner jars. Set aside to cool completely.
5. Meanwhile, for the potato salad, mix the potatoes, mayonnaise, gherkins and dill together in a bowl. Season, to taste, with salt and freshly ground black pepper.
6. Serve the potted salmon with thin slices of French bread and the potato salad alongside.