The Japanese make seriously good salads, we’ve bought them from delis and department stores just before getting on Shinkansen across the country, and eaten them with chopsticks as we whizz through the beautiful countryside. The potato salad in this dish is especially lovely, rich and flavoursome, satisfying and exotic, going very well with the salmon, the citrusy crème fraiche dressing, and the yolk oozing out of the boiled egg. Kalamansi (also known as Calamondin) is an ingredient we’ve recently discovered and fallen for big time; it’s a hybrid of a tangerine and a kumquat, not unlike yuzu, but with a fantastic sweet tangeriney flavour behind the initial savoury lemony taste. It goes very nicely indeed with smoked salmon. We've said 30 minutes for this recipe, but it really helps if you can get the potato salad made first to allow it to cool.

The potato salad:-

500g new potatoes, cut into 2cm pieces (we prefer fir apples potatoes)

4 spring onion whites, finely chopped

1 tbspn finely chopped chives

1 dstspn finely chopped flat leaf parsley

The potato salad dressing:-

1 heaped tbspn white miso

1 heaped tbspn crème fraiche

1 tspn yuzu

1 tbspn water

3 large pinches smoked sea salt

pinch of ground white pepper

The second dressing:-

10g dill leaves, finely chopped (hang on to a few fronds for serving)

1 heaped tbsp crème fraiche

Juice of half a lemon, or 2 tspns yuzu or kalamansi (see above)

The rest:-

4 eggs

250g smoked salmon (see above)

130g watercress or baby spinach leaves

• Put the potatoes on to steam

• Meanwhile, boil the eggs for 6 minutes, put into a bowl of iced water and set aside

• Combine the ingredients for the potato salad dressing

• Combine the ingredients for the second dressing

• Once the potatoes are cooked, put them, still warm, along with the onions, chives and parsley into a bowl and mix gently. Allow to cool for 10 minutes, then add the potato salad dressing. Stir carefully, doing your best to incorporate the dressing throughout without breaking up the tats too much

• To serve, divide the watercress, salmon and potatoes between 4 plates and dribble the second dressing around each plate. Peel each egg carefully, place one in the centre of each plate, and cut in half with a knife, pop a frond or two of dill on top and serve