Potato and salmon salad

Boil potatoes until tender. Remove. Set aside to cool. Then cut into quarters.

In same pot for the potatoes, sweat down the leeks, onions and garlic. Onces havled in size, add the soy, butter and cook down for a further 7ish minutes, until a jam consistency.

Cook the salmon, skin side down for 4 minutes until crunchy. Flio. Cook for a further 2 minutes. Remove. Let cool. Remove skin then shred into large chuncks.

In a food processor, make the pesto dressing.

On serving places, layer the salad ingredients. Add salmon. Season. Sprinkle over leek jam and dressing. Serve immediately.