Peel and boil 4 small Roseval potatoes pp. (first cut off the bottom so they can stand).
Make a sauce of 2/3 mayo and 1/3 horseradish (from a jar). Add some capers and finely cut dill.
Coat the cooked potatoes lightly with the sauce.
Put them (lukewarm) on a a plate and drape smoked salmon over them. Finish with some more sauce and some dill.
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