• about 16 salad or new potatoes - longer ones work best (I used Pink Fir Apple)
  • 2 x 150g packs smoked salmon slices (or about 16 slices)
  • 150ml pot soured cream

For the sweet mustard sauce


  • STEP 1

    Boil the potatoes in their skins for 15 mins until tender, then drain and cool. Meanwhile, whisk all the sauce ingredients together, except the dill. Cut each piece of salmon in half to make two long strips.

  • STEP 2

    Halve the potatoes slightly on a diagonal, then wrap a piece of smoked salmon around each piece and place onto a platter. If you want to add salt, go easy, as the salmon is highly seasoned. Scatter with pepper, a squeeze of lemon and a few dill fronds. Give the sauce a quick whisk, add the chopped dill, season to taste, then pour into a dipping bowl. Scoop the soured cream into another. To eat, dip the potatoes into the cream, then spoon over a little sauce.


Toss 750g cooked new potatoes with 2 tbsp chilled pesto, then add 2 large tomatoes, chopped, and a handful olives. Toss together with a drizzle olive oil – great on the side with sausages and grills.


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