It was one of those moments when you try something new and you know what the joy of good food is.

So said resident sis after we had practically inhaled a lunch of mildly sweet and delicate gravad lax from Kinvara Smoked Salmon (proving that you don’t have to be famous to get quoted on this blog, but it does help if you’re related).

She’s in good company as far as her opinion of Kinvara’s smoked salmon goes. Nigel Slater and Jeffrey Steingarten are among the noteworthy food writers who have had kind words to say on that particular subject. Having worked my way through the samples very kindly sent to me, I can’t say that I would object to finding any of them on my plate (though the gravad lax remains a particular favourite).

And though it is fair to say that you should do very little to good smoked salmon except eat it, I think that there’s nothing wrong with using some classic potato salad to provide a soft, creamy filling around which to wrap a slice of perfectly smoked salmon. But there again, I would say that. You can quote me if you like.

Print It This part hardly needs a formal recipe – just wrap your slices of salmon around a dollop of potato salad, serve with a wedge of lemon and some dill and you’re done. Apart from eating the end result, that is, but I was taking that part as read. The amount of filling you can add to a slice of salmon will naturally depend on the size of the slices you have. The slices of Kinvara smoked salmon were around 15cm long and between 5cm and 8cm wide and I filled them with 2 heaped tablespoons of the salad. Adjust according to the size of slices you have. You could serve a couple of these as a starter, say, or for a lunch serving, have two or three of these with an additional helping of the salad on the side, along with some brown soda bread. You’ll need: Smoked salmon, sliced fairly thinly, with individual slices large enough to be formed into a small filled roll

Potato and egg salad (see below)

Lemon wedges to serve

Chopped dill to garnish The Steps: Scoop around 2 heaped tblsp of potato salad onto the centre of each slice of smoked salmon and form into a roll.

onto the centre of each slice of and form into a roll. Garnished with chopped dill and serve with a lemon wedge. The Results: As many filled smoked salmon rolls as you have slices of salmon.