Another wonderful yet simple recipe from Nigel Slater that takes no time at all to whip up.
Roast baby potatoes infused with dill and topped with a slab of hot smoked salmon is deeply satisfying and absolutely delicious.
Serving hot smoked salmon this way makes a lovely change from serving it cold as an hors d’oeuvres snack with crackers – especially on a chilly spring evening.
HOT SMOKED SALMON, ROAST BABY POTATOES & DILL
(Enough for two)
11-12 oz (300g) of baby (new) potatoes, washed and halved lengthways
2 heaped tablespoons of fresh dill fronds, snipped from the stalks plus extra to serve
2 tablespoons of white wine vinegar
4 tablespoons of olive oil
2 pieces of hot smoked salmon weighing about 7 oz (200g) each
Sea salt and freshly ground black pepper
Preheat the oven to 400F (200C). Bring a large pan of water to the boil, add salt followed by the potatoes and cook for 15 minutes until just tender. Drain.
Finely mince the dill and in a small bowl, whisk in the olive oil, wine vinegar, a dash of sea salt and a good grind of black pepper. Toss the drained potatoes in the dressing and tip everything into a roasting pan, scraping all the dressing into the pan.
Roast for 15 minutes until tinged golden around the edges, then put the salmon pieces on top, spooning some of the dressing over the fish.
Stick it back in the oven for another 10 minutes to allow the salmon to heat through.
Sprinkle with a little more fresh dill to serve.