Steps
- Place the kipfler potatoes in a stockpot filled with cold water. Bring to a boil over high heat, then reduce the heat to medium and simmer for 15-20 minutes, or until a skewer can easily be inserted into the centers. Drain and set aside to cool. Once cooled, slice the potatoes crossways into 2cm-thick slices and transfer them to a bowl.
- In the meantime, cook the green beans in a saucepan of boiling water for 2 minutes. Add the red onion and cook for an additional minute. Drain the beans and onion, then refresh under cold running water. Drain well and transfer to a bowl. Add the lemon rind and season to taste. Toss until well combined.
- In a separate bowl, combine the sour cream, Greek-style yoghurt, capers, and chopped dill.
- Add 1 cup of the sour cream mixture to the potatoes and toss until thoroughly combined. Place half of the potato mixture in the base of a 3L (12 cup) glass trifle bowl or a glass serving bowl.
- Layer 80g of baby spinach on top of the potato layer, then add the bean mixture. Flake the salmon portions over the top, followed by the remaining potato mixture. Drizzle the remaining sour cream mixture on top and scatter with the remaining spinach. Finally, garnish with hard-boiled egg wedges, radish slices, and extra dill. Season to taste and serve immediately.
