You will need
400 g whole smoked salmon
100 g sour cream
Potato salad
300 g almond potatoes
1 lemon
5 cups olive oil
1 tbsp parsley leaves, finely chopped
1 tbsp basil, finely chopped
1 tbsp Dijon mustard
1 tbsp tarragon, finely chopped
1 tbsp chives, finely chopped
Salt and pepper
1
Cut the smoked salmon into finger-thick slices. Boil the potatoes, peel and cut into small cubes. Mix with the rest of the ingredients. Season with salt and pepper. Upon serving, brown the smoked salmon pieces in a red-hot iron pan on one side, or under a high heat on the grill. The salmon must not be browned for too long or it will become too tough. Serve with sour cream. Or use the hot-smoked salmon with the same garnishes and serve cold. Season extra well with a little rowan, if you have it.
Ingredients
You will need
400 g whole smoked salmon
100 g sour cream
Potato salad
300 g almond potatoes
1 lemon
5 cups olive oil
1 tbsp parsley leaves, finely chopped
1 tbsp basil, finely chopped
1 tbsp Dijon mustard
1 tbsp tarragon, finely chopped
1 tbsp chives, finely chopped
Salt and pepper
