Recipes › Fingerling Potato › Fingerling Potato and Smoked Salmon Salad
Fingerling Potato and Smoked Salmon Salad
Elegant halved fingerlings paired with silky smoked salmon, capers, red onion, and a dill crème fraîche dressing — an assembled salad that looks like it belongs on a brunch menu at a fine hotel. Fingerlings' nutty, waxy flesh is the perfect foil for the rich, salty salmon. Effortlessly impressive.
Fingerling Potato is usually ready July to August. More fingerling potato recipes, or see what to sow this month where you are.
Ingredients
- 1½ lbs fingerling potatoes, whole
- 4 oz smoked salmon, torn into pieces
- ½ cup crème fraîcheSour cream works
- 3 tbsp fresh dill, chopped, divided
- ¼ small red onion, very thinly sliced
- 2 tbsp capers, drained
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 2 cups arugula (optional)
- 1 tsp salt and pepper, to taste
Contains: fish, milk, mustard.
Method
- Cook whole fingerlings in salted boiling water for 15 to 18 minutes until tender. Drain and cool slightly. Halve lengthwise.About 20 min
- Whisk crème fraîche with lemon juice, Dijon, half the dill, salt, and pepper to make the dressing.About 2 min
- Arrange arugula on a serving platter if using. Top with halved fingerling potatoes.About 2 min
- Scatter smoked salmon, red onion, and capers over the potatoes.About 2 min
- Spoon dressing over the salad and finish with remaining fresh dill. Serve immediately.About 2 min
Tips
- Slice red onion paper-thin and soak in cold water for 5 minutes to mellow the sharpness
- Serve while potatoes are still warm — the contrast with cool crème fraîche is excellent
- This works as a plated individual salad or a large sharing platter
Ring the changes
- Add halved soft-boiled eggs for a more substantial meal
- Swap smoked salmon for hot-smoked trout for a different flavor
Keeping it
Dress immediately before serving. Components keep separately — potatoes for 3 days, salmon for 2 days, dressing for 5 days.
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