Smoked Salmon With Mini-Potato Salads
Active Work Time:
20 minutes *
Total Preparation Time:
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)
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.
8 servings. Each serving: 189 calories; 526 mg sodium; 7 mg cholesterol; 13 grams fat; 13 grams carbohydrates; 4 grams protein; 0.59 gram fiber.
Active Work and Total Preparation Time:
This sauce can be prepared several days ahead. Cover with plastic wrap and refrigerate. Try replacing the dill with basil leaves, cilantro, watercress, parsley or sorrel.
3 tablespoons Dijon mustard
1 teaspoon ground mustard
2 tablespoons sugar
1 tablespoon vinegar
1/3 cup olive oil
3 tablespoons chopped (or snipped) fresh dill
* Combine Dijon mustard, ground mustard, sugar and vinegar in small deep bowl, mixing well. With wire whisk, slowly beat in oil until it forms a thick mayonnaise-like sauce. Stir in dill. Cover with plastic wrap and refrigerate until ready to serve.