8 June 2017

Smoked wild salmon, dill potatoes






































Peel and boil 4 small Roseval potatoes pp. (first cut off the bottom so they can stand).

Make a sauce of 2/3 mayo and 1/3 horseradish (from a jar). Add some capers and finely cut dill.

Coat the cooked potatoes lightly with the sauce.

Put them (lukewarm) on a a plate and drape smoked salmon over them. Finish with some more sauce and some dill.

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