Grilled smoked salmon with herbs/lemon potatosalad

Cut the smoked salmon in finger-sized pieces. Boil potatoes, peel and cut into smaller cubes. Mix in the rest of the ingredients. Add salt and pepper. Arrange on plate after browning the smoked-salmon pieces in a scorching hot pan or on the grill. To prevent the smoked salmon from getting chewy, it should not be browned too long in the pan. Add a dash of sour cream. An alternative is to serve the hot-smoked salmon chilled, with the same sides. Add a dash of roe on top for added taste, if available.

You need:

  • 400 g whole smoked salmon
  • 100 g sour cream
  • Potato salad:
  • 300 g fingerling potatoes
  • 1 lemon
  • ½ dl olive oil
  • 1 tbsp finely chopped leaf parsley
  • 1 tbsp finely chopped basil
  • 1 tbsp Dijon Mustard
  • 1 tbsp finely chopped tarragon
  • 1 tbsp finely chopped chived
  • Salt and pepper