1 lb fingerling potatoes

1 can white beansm drained, and rinsed

4 oz smoked salmon, flaked

1 shallot, minced

2 scallions, finely sliced

2 tsp capers

2 tbl chopped parsley

2 tbl butter

1 tsp mustard seeds, lightly crushed

1 tsp coriander seeds, lightly crushed

1 tsp. chili flakes

1 tsp lemon zest

2 tbl lemon juice

Flaky salt

Boil potatoes. Reduce to simmer for 20-30 minutes. Don’t overcook. Drain, let cool; slice in half lengthwise.

Add beans, salmon, shallot, scallions, capers and parsley to the potatoes. Gently fold with spatula.

Melt butter in small skillet over medium - low. Add mustard and coriander seeds. Cook until fragrant. 30-45 seconds. Remove from heat. Add red pepper flakes and lemon zest zest. Pour over potato mixture. Add lemon juice.

Eat as is or over a bed of salad greens.