Hot Smoked Salmon Salad with Courgette Ribbons

Boil the potatoes  for 5 minutes, covered, then add the green beans and boil for 7 - 10 more minutes. Drain when finished and rinse under cold water.

Shave the courgette into thin ribbons using a peeler or cheese slicer. Finely chop the onion and the dill (see Tip).

Tip: the courgette and the onion are served raw, but you can also fry them if preferred; drizzle with olive oil and fry briefly, seasoning to taste with salt and pepper.

In a bowl, combine the white balsamic vinegar with two thirds of the extra virgin olive oil and half of the dill. Season to taste with salt and pepper, then add the courgette ribbons and toss well to combine. Set aside until serving.

In a large bowl, combine the onion with the mayonnaise and white wine vinegar, along with the rest of the dill and extra virgin olive oil. Add the potatoes, green beans and half of the salmon, then mix well to combine. Season to taste with salt and pepper.