Thursday, October 18, 2007

Potato and Salmon salad

600g new potatoes, washed
Sea salt and freshly ground black pepper
Zest and juice of 1 large lemon
A splash of red wine vinegar
Extra Virgin Olive oil
2Tbsp capers, soaked and drained
1X3cm piece of fresh horseradish, peeled, or grated horseradish from a jar, to taste
150ml crème fraiche
a small dish of fresh dill or fennel tops, roughly chopped
400g sliced smoked salmon

Pick out the larger potatoes and halve them, making them roughly the same size as the small ones. Put all of the potatoes into a pan of salted boiling water. Boil for 15-20 min until the potatoes are just cooked, and drain in a colander.

Put the lemon zest and half the lemon juice into a bowl and add the vinegar. Pour in three times as much extra virgin olive oil as vinegar, and add the capers. Season the dressing with salt and pepper. Mix everything well, then add the warm potatoes and toss around till they are well coated

Finely grate the horseradish into a bowl – be confident with the amount you use as you need the heat to go with the salmon and potatoes – and mix it into the crème fraiche with the remaining lemon juice and some salt and pepper. Sprinkle most of the dill or fennel over the cooled potatoes and toss again.

Lay your smoked salmon out on a large platter, and pile the dressed potatoes on top. Dollop over the horseradish crème fraiche, drizzle over some olive oil and sprinkle over the rest of the dill or fennel.

This is from Jamie at Home.

Easy to make, so beautiful!

I used horseradish from a jar, because I can’t get it fresh out here. I would say you’ll probably want a little more if it’s jarred, but just taste it as you go. The flavor combination was amazing. I love all the separate parts of this salad, I love potatoes, smoked salmon, dill, and horseradish, so it was a pretty safe bet that I was going to like this.

I served it with some salad greens as well to make a full dinner out if it. It was really lovely.

For the record, the boys liked the salmon, but they just weren’t ready for the horseradish experience. We’ll try it again someday.

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