1 kg new potatoes

Marinade
30 ml rapeseed oil
30 ml white balsamic vinegar
10 g Dansukker Icing Sugar
1 g salt
3 g coarsely ground black pepper
10 g dill, finely chopped
10 g parsley, finely chopped
10 g basil, finely chopped
75 g spring onions, finely shredded

Sauce
10 g Colmans mustard powder
20 g Dansukker Icing Sugar
1 g salt
200 ml crème fraîche

To serve
50 g parmesan cheese, thinly flaked

200-300 g freshly smoked salmon, thinly sliced

Start with the sauce. Combine all the ingredients and stir until smooth. Refrigerate.

Mix together all the ingredients for the marinade in a bowl. Wash, boil and drain the potatoes. Stir the potatoes into the marinade. Sprinkle the cheese on top. Serve the potatoes with the salmon and sauce.