Wash the rocket. Peel and finely dice the shallot. Cut the preserved lemon into quarters and remove the pulp from the centre. Finely chop the peel into small pieces. Finely chop the parsley and chives. Roughly chop the capers and zest the orange.
Remove the skin from the salmon and cut the flesh into cubes.
Mix the salmon with the shallots, lemon, chives, parsley and capers. Season with the mustard, olive oil, salt and pepper. Add a squeeze of lemon juice and tabasco to taste.
For the dressing: mix the zest of the oranges with the mascarpone. Season with salt and black pepper.
For the potatoes: Par-cook the potatoes in salted water. Drain, cool and cut in half. Heat a frying pan until hot. Add the sunflower oil and then add the potatoes cut side down. Cook until golden brown. Season with salt and pepper and finish with a knob of butter.
Use stainless steel serving rings to plate the salmon. Top with a dollop of the mascarpone dressing. Serve with a handful of rocket dressed with olive oil and the sauteed potatoes.
«Only remove the salmon from the fridge just before cutting. Try to handle the fish as little as possible to stop the salmon from getting warm and releasing its oils.»