At the beginning of April the new potato season begins – and for those of us who don’t do peeling potatoes this is a halcyon season for making potato salad.
The traditional method is to boil them, but they are very good roasted as well. I’ve added in a little horseradish because horseradish is is good at standing up to the strong taste of smoked food – fish or cheese and it’s also good at waking up the comfortable, earthiness of potato – so a double whammy.
Goes well with a snappy-earthy green salad.
Recipe for smoked salmon and new potato salad
- about 10 new, or Pink Fir Apple, or Belle de Fontenay, potatoes depending on how greedy you are
- 6 tbsp greek yoghurt
- 4 tbsp mayonnaise (Hellman’s is fine)
- 8 chopped spring onions
- Indonesian black pepper (you don’t need salt as the smoked salmon and the potatoes are both very salty)
- 1 lime – just the zest
- 140-160g/6 oz pack of strong tasting smoked salmon
- smoked salt – a teaspoon at most as the smoked salmon is very salty.
- olive oil
- fresh dill if you have any to hand, chopped
- 1 tsp of grated horseradish (optional)
- Pre heat the oven to 210°C.
- Grease a roasting tin with olive oil, cover the new potatoes with olive oil, and sprinkle with the smoked salt – put in the oven.
- About once every 10 minutes take them out and give them a good shake, make sure they are not sticking to the tin.
- Roast for about 45 minutes.
IN THE MEANTIME:
- Mix together the yoghurt, mayonnaise, horseradish and black pepper, and snip in the spring onions – snipping them paper-thin. Divide between individual small bowls, ramekins or tea cups.
- Lay the smoked salmon out on the plate, garnish with the dill.
- When the potatoes are done (slightly wrinkled), slice them with a tomato knife.
- Grate the lime zest onto the yoghurty mixture as a kind of garnish.
- … and serve.