Potato salads scream summer to me. Served alongside barbecue ribs and corn-on-the-cob in the hot sunshine and all that. But given as potatoes are fairly seasonal all year long, it makes sense to have a cold-weather version to me.
Last night I knocked one up to be served alongside grilled haddock and steamed green beans. In went perfect boiled and cooled Charlotte potatoes, plenty of freshly chopped dill, reduced-fat creme fraiche, lemon juice and...the killer ingredient...smoked salmon. An excellent mixture of tangy, creamy and fluffy flavours in one bite.
If you're not a smoked salmon fan, or it's a bit expensive, the salad would still taste very nice without.
smoked salmon potato salad
(serves 2)
250 g Charlotte potatoes, cleaned and cut in half, widthwise
50-75 g smoked salmon, sliced thinly
juice from 1/2 a lemon
5-6 sprigs of dill, finely chopped
3 tbsp reduced fat creme fraiche
salt and freshly ground black pepper
Drop the potatoes into boiling water and allow to bubble away for 15-20 minutes. Drain and plunge into cold water, with ice if necessary.
While the potatoes are cooking, prepare the remaining ingredients in a bowl. Once the potatoes are cool enough, add and mix well, without breaking the potatoes. Chill if required.
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1 comment:
for those less keen on smoked-salmon, like me, I find another great kick is to add a little harissa to the salad (mix it with the dill and creme fraiche). Very yummy and gives you that lovely subtle roasted-chili flavour that is so good in the winter (and summer, come to that) months.
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