Smoked salmon and potato salad with horseradish and deep-fried caperberries

Ingredients

300g/10½oz small Charlotte potatoes, unpeeled
2 tbsp white wine vinegar
6 tbsp extra virgin olive oil
2 banana shallots, sliced finely
handful fresh chives
salt and freshly ground black pepper
1 medium-sized horseradish root
200g/7oz mayonnaise
vegetable oil, for deep-frying
small handful caperberries
1 side smoked salmon, about 2kg/4lb 6½oz
1 tub cress, to garnish

Method

1. Place the potatoes into a saucepan of salted water to cover. Bring the water to the boil and cook for ten minutes, or until the potatoes are tender. Drain the excess water and leave to cool.
2. Once the potatoes are cool enough to handle, scrape the skins off with a knife and cut lengthways into 0.5cm/¼in slices.
3. Place the slices of potato into a clean bowl.
4. In a small bowl, whisk together the vinegar and oil. Drizzle three quarters of this vinaigrette over the potatoes.
5. Add the shallots to the vinaigrette bowl.
6. Snip the chives and add them to the shallots. Season with salt and freshly ground black pepper.
7. Peel the horseradish; then grate and finely chop it.
8. Place the horseradish and mayonnaise into a clean bowl and season with salt and freshly ground black pepper. Mix the ingredients well.
9. Pour enough vegetable oil into a heavy-bottomed saucepan to fill the pan up to 2cm/¾in with oil. Heat the oil until to the point where a breadcrumb will sizzle and turn golden-brown when it is added (CAUTION: Hot oil can be dangerous. Don't leave unattended.)
10. Fry the caperberries in the hot oil until they become crisp and golden-brown. Using a slotted spoon, carefully remove the capers from the oil and transfer to a bowl lined with kitchen paper to drain.
11. To serve, slice the smoked salmon thinly and place four slices onto each of four plates. Place a slice of potato on top of each piece of salmon. Arrange some of the shallot and chive mixture on top of the potato. Place another slice of potato on top of the shallot and chive mixture. Repeat this process to make mini-towers. Drizzle the horseradish mayonnaise on top of the potato and scatter a few of the deep-fried caperberries on top. Garnish with cress and serve.