Sunny weather usually brings with it the need to critically assess ones body. I am on a mission critical path now in the next 3 weeks to somehow make my body resemble that of a toned swimwear model because both Dave and I are due to attend a friends wedding in Portugal for a week where lounging around in a bikini is mandatory and hiding behind a deck chair will not be tolerated. You can imagine the thoughts of it is utterly consuming me, it literally has my bikini in a twist.
With looming Portugal holiday not too far away, coupled with the unusually scorching sunny weather we are having of late , I am looking for recipes that are light, fresh and oh so simple. This next one ticks that box, however, go easy on the crème fraîche if you are due a bikini show in the next while. This next recipe serves 4.
What do I need?
- 600g new potatoes, washed
- sea salt and freshly ground black pepper
- zest and juice of 1 large lemon
- a splash of red wine vinegar
- extra virgin olive oil
- 2 tablespoons capers, soaked and drained
- 1 x 3cm piece of fresh horseradish, peeled, or grated horseradish from a jar, to taste
- 150ml crème fraîche
- a small bunch of fresh dill or fennel tops, roughly chopped
- 400g sliced smoked salmon
What do I do?
- Make sure all potatoes are roughly the same size as the smaller ones. Put all the potatoes into a pan of boiling salted water. Boil for 15 to 20 minutes.
- Meanwhile, make the dressing, Put the lemon zest and half the lemon juice into a bowl and add the vinegar. Pour in three times as much olive oil as vinegar, and add the capers (optional). Season the dressing with salt and pepper, Mix everything well, set aside until potatoes are drained in a colander.
- Finely grate the horseradish into a bowl – be confident with the amount you use as you need the heat to go with the salmon and potatoes – and mix it into the crème fraîche with the remaining lemon juice and some salt and pepper.
- Lay your smoked salmon out on a big plate or platter
- Drain your potatoes in a colander and throw them into a bowl, and while they are still warm add your lemon juice and vinegar mix, toss around until well coated.
- Sprinkle most of the dill or fennel over the cooked potatoes and toss again
- Pile the dressed potatoes on top of the salmon platter
- Dollop over the horseradish crème fraîche, drizzle with some olive oil and sprinkle over the rest of the dill or fennel. Served with a glass of wine and some nice bread, this makes a delicious lunch, or light dinner on a sunny evening. (serves 4)
(Photography: David McClelland)
Featured Recipe: Jamie At Home