Scandi smoked salmon potatoes

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Scandi smoked salmon potatoes

Scandi smoked salmon potatoes
Scandi smoked salmon potatoes

This starter (or nibble with drinks) is based on the classic Scandinavian recipe for gravadlax, but it is a lot less fuss to prepare!

Ingredients

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.

Instructions

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.

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