Hot-Smoked Pink Salmon Salad

For the dressing, combine the mustard and white wine vinegar in a bowl. Then, while whisking continuously, pour in the olive oil in a thin stream, season with salt and pepper to taste, and whisk until smooth.

Dice the boiled potatoes into small cubes, arrange them as the first layer on a large serving platter, spread out, and drizzle with a portion of the dressing.

Dice the pickled cucumbers, place them as the second layer over the potatoes, and drizzle with the dressing.

Dice the beets into small cubes, place them over the pickles, and drizzle with the dressing.

Slice half of a red onion into thin slivers and arrange over the beets.

Cut the hot-smoked pink salmon fillet into large slices, place them on top, and drizzle with the remaining dressing.