Scandi smoked salmon potatoes

 

Ingredients

• about 16 salad or new potatoes - longer ones work best (I used Pink Fir Apple)
• 2 x 150g packs smoked salmon slices (or about 16 slices)
• 150ml pot soured cream

For the sweet mustard sauce

• 1 tbsp Dijon mustard
• 1 tbsp caster sugar
• 6 tbsp olive oil (I used half extra virgin, half mild)
• 2 tbsp white wine vinegar
• ½ a 20g bunch dill, leaves well chopped

  Method

  1. Boil the potatoes in their skins for 15 mins until tender, then drain and cool. Meanwhile, whisk all the sauce ingredients together, except the dill. Cut each piece of salmon in half to make two long strips.
  2. Halve the potatoes slightly on a diagonal, then wrap a piece of smoked salmon around each piece and place onto a platter. If you want to add salt, go easy, as the salmon is highly seasoned. Scatter with pepper, a squeeze of lemon and a few dill fronds. Give the sauce a quick whisk, add the chopped dill, season to taste, then pour into a dipping bowl. Scoop the soured cream into another. To eat, dip the potatoes into the cream, then spoon over a little sauce.

Scandi smoked salmon

 

Ingredients

• 1 small red onion, very finely chopped
• small bunch dill, most roughly chopped
• 2 tsp fresh or creamed horseradish
• good squeeze lemon juice
• 100ml soured cream
• 200g smoked salmon

  Method

  1. Tip the onion and chopped dill into a bowl with the horseradish and lemon juice. Stir through the soured cream, season with a pinch of salt and generous grinding of pepper, and mix well. Can be made a day ahead and kept in the fridge.
  2. Arrange the salmon on a board or plate, scatter with the remaining dill fronds and serve with a grinding of black pepper and the sauce alongside.