Saturday was baking hot here in the City and all day long (after the market of course) I was in an organizational frenzy of cleaning out closets. Needless to say when dinner time rolled around, I was not in the mood for hot heavy food or spending an hour in the kitchen cooking something. Smoked Salmon Potato Salad to the rescue! Recipe adapted from Jamie Oliver.
Smoked Salmon Potato Salad serves 2
about 1 lb small potatoes cut in 1/2 to make them bite sized (I used some yellow finns, don't use red potatoes, you want them to be starchy)
1/2 teaspoon lemon zest
couple teaspoons fresh lemon juice
1 teaspoon red wine vinegar
1/3 cup olive oil
s&p
1 tablespoon capers
1 small piece of fresh horseradish root finely grated (if you can find it otherwise use a good jarred)
1/2 cup creme fraiche
about 1/2 lb smoked salmon (I like a dryer version instead of a lox-like one - I found a lovely alderwood smoked white salmon at the market from Cap't Mike)
small piece of fresh dill
Boil the potatoes in salted water for about 15 min or until tender. Meanwhile make the dressing; in a medium bowl whisk together the lemon juice and zest, vinegar, oil, capers and s&p. When potatoes are cooked drain and immediately add to the dressing and toss while hot - this will help the potatoes soak up all the yummy dressing. While this cools, in a small bowl mix together the creme and horseradish with a little s&p. Add the dill to the potatoes. To serve, on each plate sprinkle around the salmon then top with some potatoes and drizzle around the horseradish creme. Refreshing and delicious!
Post Note: I could not find any dill at the market on saturday, so I just thought I would go without -then low and behold while on our Portola Garden Tour one of our neighbors had a bunch in their garden - lucky me they were willing to share! Thanks Tony and Homer!
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