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Potato salad with smoked salmon & horseradish crème fraîche
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Total Time:
40 minutes
"Delicious salmon and potato salad paired perfectly with crusty bread!"
Ingredients:
  • 600 g new potatoes washed
  • 1 lemon zest and juice of
  • 1 splash red wine vinegar
  • extra virgin olive oil
  • 2 tablespoons capers soaked and drained
  • 3 cm piece fresh horseradish peeled, or grated horseradish from a jar, to taste
  • 150 ml crème fraîche
  • 1 small bunch fresh dill or fennel tops roughly chopped
  • 400 g sliced smoked salmon from sustainable sources, ask your fishmonger
Instructions:
  • Select the larger potatoes and cut them in half to match the size of the smaller ones. Boil all the potatoes in salted water for 15 to 20 minutes until just cooked, then drain. In a bowl, combine lemon zest, half of the lemon juice, and vinegar for a zingy dressing. Mix in three times more olive oil than vinegar, and add capers. Season with salt and pepper. Toss warm potatoes in the dressing until coated. Grate horseradish into a bowl and mix with crème fraîche, remaining lemon juice, salt, and pepper. Scatter most of the dill over the potatoes and mix. Arrange smoked salmon on a plate in a rustic fashion, topped with dressed potatoes. Spoon horseradish crème fraîche over the dish, drizzle with olive oil, and sprinkle with remaining dill. Serve with wine and bread for a delightful lunch.

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