This recipe for smoked salmon with potatoes and dill sauce is yet another example of my love affair with smoked salmon. While this recipe may seem like it could take some time, you really don’t have to do much. The potatoes take the longest and you don’t really need to mind them while they’re cooking.
I also have a few suggestions for tweaks. You could used regular salmon instead of smoked salmon, but that would take a bit longer. You could also add in some sugar snap or snow peas. And if dill isn’t your thing, try using tarragon and oregano in the sauce instead. I’ve also done this with yogurt in place of the sour cream and with a creamy salad dressing when I have neither sour cream nor yogurt in the house. However, I do really like how the dill pairs with the flavor of the smoked salmon.
- 2 medium sized potatoes
- 4-6 ounces of smoked salmon
- 1/2 cup sour cream
- 1 tsp dill
- 1 tsp lemon juice
- Clean the potatoes. (Peel them if you don't like the skins.) Place them in a large pot with plenty of water and add some salt. Cover with a lid and bring the pot with potatoes to a boil. Reduce the heat slightly (just enough to keep the boil but prevent the pot from boiling over). Cook for approximately 20 minutes or until done. To test for doneness, pull out a potato and slice in half. If the center looks darker than the rest, it needs to cook longer. just put the halves back in the pot for another 10 minute or so.
- When the potatoes are done, remove them from the pot, slice in half, and place two halves on a plate.
- Add some of the smoked salmon to each plate with the potatoes. I like to slice my smoked salmon into approximately 1 inch strips to make it easier to eat.
- Make the sauce by combining the sour cream, dill, and lemon juice in a bowl. Mix until combined.
- Spoon the dill sauce over the potatoes and salmon. You may also want to serve the sauce as a side at the table as you'll probably want more for the potatoes so they aren't too dry.
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