Preheat the oven to 200°C, 180°C fan- Whizz 50g sundried tomatoes in the small bowl of a food processor to a paste with 1/2 tbsp of the oil from the jar. Stir in 1 tsp mustard seeds and press on to the skinned side of a 300g hot smoked salmon fillet.
- Line a baking sheet with foil and drizzle with the oil. Place the salmon on top and bake in the oven for 10–15 mins. Leave to cool completely then slice into 4, carefully holding the topping in place as you slice.
- Share 200g potato salad between 2 serving plates. Squeeze over a little lemon juice and season to taste.
- Blanch 40g watercress for at least 15 seconds in boiling water and allow to cool. Scatter over the potatoes and lay 2 slices of salmon on top of each plate.
(A Teso recipe)
