2 Arbroath smokies
750g new potatoes
6 rashers of smoked back bacon
3 pickled dill cucumbers, thickly sliced
white wine vinegar
- Place the smokies in a large saucepan (cut them in half crosswise if they won't fit), cover with boiling water, add a few sprigs of dill and about 50 ml of white wine vinegar, bring to the boil, turn off heat, cover and leave for 5 minutes. Transfer smokies from pan to a bowl, allow to cool and remove the flesh from the smokies with your fingers.
- Steam the new potatoes in their skins, allow to cool and then cut into halves or quarters depending on size. Grill or fry the bacon until it is just done, remove from pan, allow to cool, and cut into strips.
- Combine the fish, potatoes, bacon and pickled cucumbers in a serving bowl, sprinkle plenty of chopped dill over it.
- Prepare a dressing with the olive oil, some wine vinegar, mustard, salt and pepper, and pour over the salad and mix gently.
I often forget things when I am cooking, and when I was putting this together the pickled cucumbers slipped my mind, which is why you won't find them in the photo, however hard you search.