It was time to eat some smoked fish. I don't know why I've been avoiding it for so long, but after finding this recipe in Jamie Oliver's Jamie at Home, I knew I had a perfect place to start. He pairs the smoked salmon with some boiled potatoes, which may sound a little too simple, but the potatoes are actually given a whole lot of love.
They're boiled until creamy, drained, and then immediately tossed with a vinaigrette. Once cool, they're tossed with fresh dill and drizzled with a crème fraîche and horseradish sauce.
Like most Jamie Oliver recipes, the amounts for some of the ingredients are written out in hilariously vague terms. For the most part, I've tried to be a little more precise, writing down amounts that I actually used. Luckily, this recipe is pretty resilient and will come out well as long as the potatoes are cooked and the smoked salmon is delicious.
- 1 ½ pounds new potatoes, washed
- sea salt and black pepper
- zest and juice of 1 lemon
- 1 teaspoon red wine vinegar
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons capers, drained
- 1 to 2 tablespoons grated horseradish, depending on your taste
- ¾ cup crème fraîche
- 1 bunch fresh dill, chopped
- 14 ounces smoked salmon, thinly sliced
All the potatoes need to be roughly the same size, so cut some of the larger ones in half if necessary. Bring a large pot of salted water to a boil and add the potatoes. Boil until all of the potatoes are cooked, 15 to 20 minutes. A knife should easily slip into each. Drain in a colander when done.
Add the zest, half of the lemon juice, and the red wine vinegar to a large bowl. Slowly whisk in the olive oil. Toss in the capers, and season the dressing with salt and pepper. Toss the warm potatoes into the large bowl, and mix well.
In a medium-sized bowl, mix together the horseradish, crème fraîche, and remaining lemon juice. Season with salt and pepper to taste.
When the potatoes have cooled off a bit, add about three-quarters of the chopped dill and toss. Then arrange the thinly sliced smoked salmon on a plate or large platter. Oliver writes that you shouldn't "be too neat." Add the potatoes. Drizzle some of the crème fraîche mixture on top, and garnish with the remaining chopped dill. Serve with the rest of the crème fraîche mixture on the side.