This starter (or nibble with drinks) is based on the classic Scandinavian recipe for gravadlax, but it is a lot less fuss to prepare!
Takes 30 minutes • Serves 6 (as a starter)
– about 16 salad or new potatoes – longer shaped ones work best (we used Pink Fir Apple).
– 2 × 150g packs smoked salmon slices (or about 16 slices).
– 1 lemon, for squeezing.
– a few fresh dill fronds.
– 150ml pot soured cream.
FOR THE SWEET MUSTARD SAUCE
– 1 tbsp Dijon mustard.
– 1 tbsp caster sugar.
– 6 tbsp olive oil (half extra-virgin, half mild).
– 2 tbsp white wine vinegar.
– ½ × 20g bunch dill, leaves well chopped.
Step 1:Boil the potatoes in their skins for around 15 minutes until tender, then drain and cool. Meanwhile, whisk all the sauce ingredients together, except the dill.
Step 2:Cut each slice of salmon in half to make two long strips. Halve the potatoes slightly on a diagonal, then wrap a piece of smoked salmon around each piece and place on to a platter. (If you want to add salt, go easy, as the salmon is highly seasoned.) Scatter with a grinding of black pepper, a squeeze of lemon and a few dill fronds.
Step 3:Give the sauce a quick whisk, add the chopped dill, season to taste, then pour into a dipping bowl.
Step 4:Scoop the soured cream into another dipping bowl. To eat, dip the potatoes into the cream, then spoon over a little sauce.