Preparation time: 20mins
Cooking time: 30 mins
Ingredients:
DILL DRESSING
1 cup creme fraiche, sour cream, or plain yogurt
1 cup minced fresh dill
2 teaspoons freshly squeezed lemon juice, or to taste
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/5 pounds new potatoes
Salt
Freshly ground black pepper
1 cup diced, peeled cucumber, preferably seedless type
1/2 cup minced red onion
30 thin slices (about 1 pound) boneless smoked fish, preferably salmon, trimmed into large triangles
Fresh dill sprigs for garnish
Method
For a simpler presentation, cut the fish into small pieces and toss with the potatoes and cucumber.
To make the dressing, combine all the ingredients in a small bowl, including the salt and pepper to taste, and blend well. Set aside.
Wash the potatoes under running cold water, scrubbing well to remove all traces of soil. Place them in a saucepan, add cold water to cover by about 2 inches, and remove the potatoes. Bring the water to a boil over medium-high heat, add the potatoes, and cook until tender when pierced with a wooden skewer or small, sharp knife, about 10 minutes for tiny potatoes or 15 to 20 minutes for larger ones. Drain, return the potatoes to the pan, and set over the heat. Shake the pan until the moisture evaporates and the potatoes are dry to the touch.
Cut the potatoes into halves, quarters, or slices and place them in a bowl. Season to taste with salt and pepper. Cool slightly, then add the cucumber, onion, and dressing to taste and toss gently to mix thoroughly.
To serve, arrange five slices of the fish in a star pattern on each plate. Top the salmon with a scoop of the potato mixture and garnish with the dill sprigs.
