French potato salad

With smoked trout and hard-boiled eggs

Halve 1kg kipfler potatoes lengthwise and boil these waxy beauties until they are just cooked. Drain and leave to cool in your serving bowl. Top with quartered hard-boiled eggs, 500g of flaked smoked trout and a fine dice of a blanched red onion. Dollop on the dressing and garnish with dill.

Dressing: cut the tops off a bunch of dill and reserve to garnish. Chop up the rest and stir generously into creme fraiche that’s been loosened to a dolloping consistency with lemon juice and spiked with a little Dijon mustard and salt.