Hot-smoked Salmon, Egg and Potato Salad with Sour Cream Dressing

To cook the eggs: Place the eggs in a saucepan of boiling water and cook for 7 minutes. Remove from the pan and hold under cold running water to cool. Then peel, cut in half and set aside until you are ready to use them.

Cook the potatoes in a large saucepan of boiling water until just soft. This will take about 10 minutes. Drain and then slice. Place in a large bowl.

Combine the white wine vinegar, oil and a little seasoning. Gently stir this mixture through the warm potatoes.

To make the dressing: In a medium bowl, whisk together the sour cream, lemon juice, dill, chives and salt and pepper.

Serving Suggestions

Arrange the potatoes, eggs, leaves and salmon on a platter or 4 individual plates. Spoon over the sour cream dressing and garnish with the sprigs of dill.