Potatoes with Smoked Salmon, Creme Fraiche & Fennel
Makes 12 servings. Difficulty
12 small red potatoes 2 oz. smoked salmon 1/4 cup finely chopped fennel bulb 1 shallot, minced 1 teaspoon fresh lemon juice 1/4 cup creme fraiche chives for garnish
Place the potatoes in a large saucepan and cover by 1 inch with water. Bring to a simmer, uncovered; simmer for 15 minutes or until just tender. Drain in a colander and set aside.
Stir together the salmon, diced fennel bulb, shallots and lemon juice. Season to taste with salt and freshly ground black pepper.
Halve the cooled potatoes. Cut a small flat spot on the uncut side of the potato halves so they will stand up on a platter. Season with salt and freshly ground black pepper. Arrange cut sides up on a platter and dot each with 1/2 teaspoon creme fraiche. Top with salmon mixture and garnish with fresh chives.