fish

potato salad with smoked salmon and horseradish crème fraiche

servings
4

method

I’ve always loved smoked salmon, ever since I was a little kid. As I grew up living above my parents’ pub, I could pretty much choose whatever I wanted for my packed lunch so I would ask Mum for extra smoked salmon sandwiches, saying that I was a growing boy. But instead of eating them myself I used to sell them to other kids at school. What a great son!

Anyway, this is a great little recipe – smoked salmon, potatoes and horseradish are best mates, so you can’t go wrong! There are two key things to remember, though. The first is that you must try to get hold of some good-quality smoked salmon. Some supermarkets now offer a selection of wonderful smoked salmon with fantastic flavor and texture, without being too oily. The second is that it’s best to dress your potatoes while they’re still warm, so they suck up all the lovely juices. Let them cool down in the dressing before adding any fresh herbs or they’ll wilt and lost their flavour.

Pick out the larger potatoes and halve them, making them roughly the same size as the smaller ones. Put all the potatoes into a pan of boiling salted water. Boil for 15 to 20 minutes until the potatoes are just cooked, and drain in a colander.

Put the lemon zest and half the lemon juice into a bowl and add the vinegar. Normally, when making a dressing, I stick to one type of acid, but in this case using vinegar and lemon juice together gives the dish a lovely zinginess. Pour in three times as much olive oil as vinegar, and add the capers. Season the dressing with salt and pepper. Mix everything well, then add the warm potatoes and toss around until they are all well coated.

Finely grate the horseradish into a bowl – be confident with the amount you use as you need the heat to go with the salmon and potatoes – and mix it into the crème fraîche with the remaining lemon juice and some salt and pepper. Sprinkle most of the dill or fennel over the cooked potatoes and toss again.

Lay your smoked salmon out on a big plate or platter. Don’t be too neat – I want you to make it look rustic! Just pinch it up here and there so that it looks wavy and pile the dressed potatoes on top. Dollop over the horseradish crème fraîche, drizzle with some olive oil and sprinkle over the rest of the dill or fennel. Served with a glass of wine and some nice bread, this makes a delicious lunch.

• from Jamie at Home

ingredients

• 600g new potatoes, washed
• sea salt and freshly ground black pepper
• zest and juice of 1 large lemon
• a splash of red wine vinegar
• extra virgin olive oil
• 2 tablespoons capers, soaked and drained
• 1 x 3cm piece of fresh horseradish, peeled, or grated horseradish from a jar, to taste
• 150ml crème fraîche
a small bunch of fresh dill or fennel tops, roughly chopped
• 400g sliced smoked salmon

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tried this recipe or a similar one? share your tips...

1. by Tink on Sun 05 Feb 2012 @ 02:11

Thanks for a great recipe, I made this for a quick lunch and it was so easy and tasty. A new favourite!

2. by İlkay on Thu 11 Aug 2011 @ 14:36

We are living in Turkey and you are following on TV. Proper nutrition of children have to work to very good. I am also going to try this recipe. Because like you, my daughter loves smoked salmon. Thank you.

3. by Sandra on Tue 05 Jul 2011 @ 12:26

Awesome! Very Scandinavian actually (my husband is Swedish). This is a gorgeous dish that impresses everyone, and so simple to make. The flavors are fantastic. Served with with a Danish beer, which was even better than with wine. I'll be making this often. Thank you.

4. by Lyric on Mon 06 Dec 2010 @ 22:35

Wonderful did it exactly except capers which we do not care for absolutley delish and a hit with our guests.

5. by Michele on Sun 10 Jan 2010 @ 22:42

Wow! This recipe looks amazing. I saw it on the food channel last night in New Zealand. I will be trying it out soon!

6. by Bill van Steenis on Sat 31 Oct 2009 @ 17:54

I made this dish, the salmon with creme fraiche and horse radish, fresh dill, great Spanish olive oil and new potatoes. I served it at a dinner party and my guests devoured it. The combination of warm potato salad with the fresh herbs and that great olive oil along with some really high quality smoked salmon is not only a beautiful dish served on a white platter but the combination of textures and colors are simply brilliant. I would encourage you to give this dish a try. Make sure you use really good, fruity olive oil on the potatoes. I added a pinch of lemon zest to the creme fraiche and it gave it some extra zing. You will dazzle your guests.

7. by Alina on Tue 26 May 2009 @ 04:53

I made the potato salad without the salmon or creme fraiche. I served it warm with dill on top. It was a side dish to a rib eye steak dinner. My husband even said he loved it...not an easy guy to win over when it comes to steak dinner and its side dishes. Thanks, Jamie!

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