Saturday, 26 April 2008

Smoked salmon and new potatoes with lemon crème fraîche

Many of us probably have recipes bookmarked, either in our web browsers, magazines or cookbooks, to try out at some point. Ruth of Ruth's Kitchen Experiments came up with the great idea of a Bookmarked Recipes blog event to help her get round to trying out those recipes and I thought it will be a good opportunity to try out some of my bookmarked recipes too.


This warm salad dish was one of the quickest meals I've put together, and the least washing up too. The only 'cooking' done was to boil the potatoes. The rest of the ingredients just came together as they were assembled into the final dish. Good quality smoked salmon makes a real difference to this dish (we splurged on birch and juniper smoked salmon). With so few ingredients, the taste of the smoked salmon really stands out and it is worth spending that little bit more to turn this dish from simple and warming to outstanding. We had this for dinner with a peppery rocket and watercress salad. This could also made into a starter with smaller portions and on top of salad leaves.

Smoked salmon and new potatoes with lemon creme fraiche

This recipe was adapted from one I saw on Jamie At Home a while ago. Not all the recipes on the programme are listed on the website, which meant I had to scribble things down in front of the telly. Or one could just go and buy his book accompanying the series, I suppose! The original recipe used capers and dill. We don't really like capers so I omitted that. I had some chives on hand rather than dill and since it went well with crème fraîche, I used chives instead and it still worked, although you might want to try this with dill.

(Serves 2 as a main meal or 4-5 as a starter)

10-12 new potatoes, scrubbed
One large pack of smoked salmon
1 lemon, juice and zest
200ml crème fraîche
Extra virgin olive oil
Small handful of chives, chopped, plus more to garnish
Salt and pepper

1. Cook the potatoes in boiling water for 15-20 minutes until tender. While the potatoes are cooking, prepare the dressing by combining crème fraîche with lemon juice and salt and pepper to taste, mixing well.
2. Drain the potatoes and return to the empty pan. Drizzle over extra virgin olive oil and add lemon zest and chives. Toss the hot potatoes and allow the flavours to infuse.
3. While the potatoes cool, arrange the smoked salmon on plates. Place the potatoes on the smoked salmon and top with the lemon crème fraîche dressing. Drizzle more extra virgin olive oil over the dish, garnish with extra chives and serve warm.


Antonia said...

I love the look of this dish for a summery lunch in the garden - such fresh flavours. That juniper smoked salmon sounds really tasty.

VeggieGirl said...

what a fun blogging event! I DEFINITELY have bookmarked recipes :0)

didally said...

i just had smoked salmon salad for dinner last time, but was from a takeaway. This warm salad looks really easy to put together.

Kevin said...

I have so many bookmarked recipes... This sounds good! I am always looking for new ways to enjoy smoked salmon. Add one more bookmark to my list. :)

noobcook said...

yummy yummy! I love your beautiful photo and food presentation XD

Marc @ NoRecipes said...

Looks very Scandinavian. Simple and delicious!

Nilmandra said...

Antonia: I agree, it would be a lovely summer lunch. That smoked salmon was gorgeous, too bad it's seasonal. But probably better for our wallets haha...

Veggiegirl: Don't we all! At least this will make me get round to making some of them ;)

Didally: Sounds like a fancy takeaway! ;) This was indeed very quick and easy to put together, do give it a go some time.

Kevin: Glad you found it useful, enjoy!

Noobcook: It was a lightbulb moment to use the chives and then stick them on for garnish. Might look a little pretentious (!) but at least they photographed well ;p

Marc: I've not thought of it as a Scandinavian dish, but you're right! The flavours and ingredients do fit.

Peter M said...

What a gorgeous dish and as a new recipient of Jamie at Home, I'm now obligated to try this and many recipes out.

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