Name: Potato Salad with smoked fish
Prep time: 25 min
Total time: 20 min
Yield: serves 4
Ingredients: 500 g small new potatoes, washed; 1 tsp dijon mustard; 2 tbsp crème fraîche or sour cream; 4 tbsp olive oil; 1 lemon, juice; 150 g cold smoked trout / salmon; 8 olives, chopped; 2 tbsp capers, preserved in vinegar; 1 red onion, thinly sliced; 1 handful of sun-dried tomatoes, chopped; 1 fresh chili pepper, thinly sliced; 1 handful of fresh dill / fennel

Potato Salad with smoked fish

This is our favourite potato salad and you just have to try it. It's so creamy, rich in flavour. mmm, mouthwatering. A great addition to picnic, lunch or barbecue. In our family potato salad was present a lot of times during summer time, but we never really ate it with fish, but once we tried it, we can not go back anymore. We usually use whatever fish we have in the fridge, usually smoked salmon, but you can try it with whatever you want. Delicious.

Ingredients

Potato salad

500 g small new potatoes, washed

1 tsp dijon mustard

2 tbsp crème fraîche or sour cream

4 tbsp olive oil

1 lemon, juice

150 g cold smoked trout / salmon

8 olives, chopped

2 tbsp capers, preserved in vinegar

1 red onion, thinly sliced

1 handful of sun-dried tomatoes, chopped

1 fresh chili pepper, thinly sliced

1 handful of fresh dill / fennel

Tools and equipment

Pot

bowl

Kitchen knife

Cutting board

Colander

salad plate

METHOD

Cook the potatoes, make the dressing

Gently boil the whole potatoes with skin in salted water until tender. To make the dressing, whisk together mustard, crème fraîche, olive oil, lemon juice, pepper and salt in a bowl, until you get a silky emulsion.
Chop

Drain the cooked potatoes well and slice in half. In a large bowl, dress the potatoes with crème fraîche emulsion. Add a handful of chopped olives and sun dried tomatoes, capers, most of the dill / fennel, sliced red onion and toss everything together well.
Serve

Flake the smoked trout or salmon over the top. Sprinkle with thinly sliced red chili pepper and the rest of the fresh dill / fennel. Drizzle with a bit of olive oil and grate some lemon zest on the top for an extra kick of juiciness.