In a saucepan, place the potatoes and cover with water. Add some salt and bring to the boil. Reduce the heat and simmer for 15-20 minutes until the potatoes are cooked through.
Remove from the heat, drain and set aside.
Once cool enough, slice the potatoes in half, place back in the saucepan and drizzle the extra virgin olive oil and add the capers. Season with salt and pepper and keep aside, warm.
In the meantime, prepare the sauce. In a small bowl, combine the mayonnaise and half of the lime juice and enough lime zest to taste well. Cover and set aside.
Prepare the serving dish by adding the salad leaves. Drizzle with the rest of the lime juice.
Add the potato mixture and drizzle the extra capers and olive oil over.
Next, in a sauté pan, over medium heat, drizzle some olive oil. Add the smoked salmon piece and reduce the heat to low.
Sear the fish for 2 minutes or so and turn off the heat. Season with black pepper. Carefully transfer on a serving board and portion the fish into 4- 8 pieces.
Carefully place over the salad. Drizzle with the lime mayonnaise.