The inspirataion for this salad came from one of my previous recipes and the use of this freshly smoked piece of salmon goes beautifully with the crisp pancetta and sharp balsamic syrup.
Preheat oven to 190°C.
Gently crush the potatoes and mix in the sliced onion, garlic and olive oil. Season well with sea salt & freshly ground black pepper. Scatter this onto a baking tray and roast for 20-30 minutes or until golden, turning occasionally.
Lay the pancetta next to the potatoes on the same tray and bake for a further 10 minutes until crispy.
For the dressing combine the virgin olive oil and balsamic syrup, set aside.
To assemble the salad: put the potato, tomatoes and mixed leaves in a large bowl, flake over the smoked salmon and crumbled pancetta and toss with the dressing. Serve garnished with caper berries.