Short Smoked Salmon with Leek Vinaigrette

Boil the potatoes in their skins. Put the salmon fillets in the oven at approx. 100 °C for 4 minutes. Vinaigrette: dice leek, shallot and tomatoes, mix mustard, vinegar, salt and pepper with a whisk. Add oil, capers, diced vegetables and chopped tarragon. Peel and slice the potatoes, arrange in the center of the plate and top with the smoked salmon. Cover with vinaigrette and decorate with some chopped chives.

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