A delicious and refreshing seafood salad emphasized with the briny delight of caviar. Serves 4
Boil a pan of salted water and cook the new potatoes for around 10 minutes or until tender. Drain, cool and cut in half. Remove the shell of the lobster and discard the intestinal tract. Remove the tail and the claw meat. You may server the lobster cold, or heat gently in a small amount of melted butter and chopped garlic for a couple of minutes before removing with a slotted spoon and cooling on kitchen paper. Briskly whisk the vinegar and salt & pepper together in a bowl. Gradually whisk int he olive oil. Toss the mixed salad leaves in this dressing.
On each serving plate place a thin layer of dressed salad leaves. Using a sharp pair of kitchen scissors, cut the salmon into ribbons and arrange on top of the leaves. Place the lobster meat around the rim of each plate. Arrange the potatoes in between and top with caviar. Garnish with the cherry tomatoes. Divide the Keta into 4 and spoon into the center of each plate, sprinkled with dill. Serve immediately.