Smoked Salmon With Mini-Potato Salads

Active Work Time: 20 minutes * Total Preparation Time: 30 minutes

I prefer White Rose potatoes.

3 boiling potatoes


1 carrot, diced

1/2 cup diced red bell pepper

1/2 cup diced fennel

1/2 cup raw corn kernels

1/2 cup minced parsley

1/2 cup mayonnaise


8 thin slices smoked salmon (lox)

Mustard-Dill Sauce>

8 sprigs fresh dill

* Peel potatoes and dice. Rinse in cold running water. Bring large pot of salted water to rolling boil, drop in diced potatoes and boil until tender, 8 to 10 minutes. Drain in colander and transfer to shallow dish to cool.

* Add carrot, fennel, red bell pepper, corn kernels, parsley, mayonnaise to moisten, and salt and pepper to taste.

* Place a 3- or 4-inch ring mold on serving plate and spoon in salad mixture. Trim salmon slices to fit mold. Arrange slice of smoked salmon on top of salad. Repeat with remaining 7 serving plates. Spoon about 1 tablespoon Mustard-Dill Sauce around each serving. Garnish with dill sprigs.