Hot smoked salmon flaked over crisp baby gem, served with baby new potatoes & beetroot dressed in a orange, honey and wholegrain mustard dressing with fresh dill and hazelnuts Cooking Instructions Boil a kettle. Quarter the potatoes, add to a saucepan and cover with salted boiling water. Boil for 10-12 mins, until cooked through, then drain and rinse under cold water to cool. Meanwhile, cut the lettuce into 6 wedges, remove the core and separate the leaves. Remove the skin from the salmon and trim off the grey bits. Flake into big chunks. Peel and segment the orange. Squeeze the remaining orange over a bowl to release as much juice as possible, then discard the pulp. To the bowl add the honey (enough to preferred taste) and mustard. Slowly whisk in 1 1/2 tbsp olive oil. Lightly season with sea salt and black pepper. Crush the hazelnuts and pick the dill fronds from their stalks. To serve, mix together the baby gem, potatoes, beetroot, dressing, orange segments and dill. Place onto a plate and scatter over the flaked salmon and hazelnuts.