Oh yes! It´s time for some fancy Sunday finger food – mostly because of all the dill I have. I keep a vegetable garden that I just love although you can´t really tell. I have a few banana trees and every once in a while I get a beautiful cluster of sweet bananas. I usually hang them out on the screened porch were my son eats them. I also have three tomato plants (if I do any more I´ll mock it up), a few potato plants, and then there is the dill from my neighbor Phil – who happens to have a vegetable garden adjacent to mine – which is nice since we exchange gardening tips every once in a while (well – he happens to be a gardening genius with the most beautiful garden on the island – me – not so much – so it´s more him giving me good advice…)
So what to do with all the dill? Well – smoked salmon always comes to mind and this recipe is just perfect. It even comes with a video tutorial. Personally I love it and I hope you will to.
Smoked Salmon & Fingerlings Potatoes
- 8 fingerling potatoes
- 1 cup / 240 gr sour cream
- 16 small slices of smoked salmon
- 1 tsp fresh dill
- 1 tsp fresh lemon juice
- 1 tsp horseradish sauce
- Olive oil
Boil potatoes and cool them down. Cut in half lengthwise. Take each half and press down gently with the blade of the knife to make the bottom flat and more ideal for frying. Heat up frying pan, add some olive oil and fry potatoes until golden brown. Sprinkle salt and pepper, remove from pan onto a plate and cool down.
Mix together sour cream, finely chopped dill, fresh lemon juice. horseradish sauce, a pinch of salt and pepper and whisk together. Spread sour cream mixture generously on each potato half and top with a slice of the smoked salmon. Garnish with dill.
Watch the video:
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