SALMON ON POTATO SLICES WITH DILL CREAM

MAKES ABOUT 12 BITES

I love this dish because it looks so fancy but it’s easy to make. Salmon is one of my favourite kinds of fish to cook. These salmon potato rounds are an impressive appetiser when entertaining a crowd.

• 2–3 large potatoes, unpeeled

• 2 tbsp olive oil

• 4 pieces fresh salmon, skin on • salt and pepper to taste

• ½ cup crème fraîche

• 2 tbsp sour cream

• ¼ cup plain full-cream yoghurt

• ¼ cup chopped dill, plus extra fronds to garnish

• 2 tbsp lemon juice

• 12–14 cucumber rounds • about 36 small capers

1. Cook the potatoes in a pot of water until almost done. Remove from the heat and drain. When the potatoes are cool enough to handle, cut them into 12–14 thick slices.

2. Pour the olive oil into a pan and fry the potato slices on both sides until browned and crisp. Remove, drain on paper towel and set aside.

3. Season the salmon steaks with salt and pepper. Heat the same pan and cook the salmon pieces, skin side down, until the skin crisps. Turn and cook the other side until the flesh turns pink, taking care not to overcook it. Remove and set aside.

4. When the fish is cool enough to handle, remove the skin and chop the skin into pieces. Set aside.

5. In a small pot, gently heat the crème fraîche, sour cream, yoghurt, dill and lemon juice while stirring. Don’t allow it to boil. Remove from the heat and set aside.

6. Season the potato slices with salt and pepper. Place a cucumber on top of each potato slice. Break up the salmon and place as many pieces as possible on top of the cucumber. Drizzle the dill cream over the salmon, drop about 2 capers on top of the cream, sprinkle over some of the crispy skin and garnish with dill fronds. Serve immediately.

140

FAIRLADY NOVEMBER / DECEMBER 2021