Recipe: Smoked Salmon With Mini-Potato Salads

Smoked Salmon With Mini-Potato Salads

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

I prefer White Rose potatoes.

3 boiling potatoes

Salt

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

Pepper

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.

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.

Mustard-Dill Sauce

Active Work and Total Preparation Time: 10 minutes

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.

Makes about 2/3 cup. Each tablespoon: 68 calories; 92 mg sodium; 0 cholesterol; 6 grams fat; 3 grams carbohydrates; 0 protein; 0.11 gram fiber.