Bryn Williams worked at Le Gavroche for three years before moving to France. In 2006, he won the BBC Great British Menu and cooked for the Queen’s 80th birthday. He is now chef/owner of Odette’s in Primrose Hill, London.

Serves 8-10

300g small charlotte potatoes

110ml vinaigrette (made from 100ml vegetable oil,

10ml white wine vinegar, 10g dijon mustard)

2 banana shallots, or 3 normal shallots

1 bunch of chives

Salt and pepper

1 fresh horseradish, about 200g

200g good-quality mayonnaise

1 side of smoked salmon, about 1kg

About 30 caper berries

1 punnet of cress

Wash and cook the potatoes for 15-20 minutes in salted water. Drain and leave until cool enough to handle. Remove the skins and cut the potatoes lengthways into 5mm slices. Drizzle with 50ml of the vinaigrette and leave to one side.

Cut the shallots into small dice and add the remaining vinaigrette to soften. Cut the chives in the same way, add to the shallots and season. Peel, grate and chop the horseradish. Add to the mayonnaise, mix well and season. Slice the salmon and lay it on a plate. Layer slices of potato, then the shallot mix (start and finish with potato), next to the salmon. Drizzle with the mayonnaise, scatter over the caper berries and garnish with cress.

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