An easy supper from ” The Christmas Chronicles” by Nigel Slater
Ingredients
- 300 g new potatoes
- 2 heaped tbsps dill fronds
- 2 tbsps white wine vinegar
- 4 tbsps olive oil
- 2 x 200g pieces hot-smoked salmon
Servings:
Instructions
- Set the oven at 200C/gas mark 6. Bring a deep pan of water to the boil then salt it generously. Wash the potatoes then cut them in half lengthways and cook them in the boiling water for about 15 minutes, until almost tender. Drain them.
- Finely chop the dill fronds and put them in a small mixing bowl. Stir in the vinegar, olive oil and a little salt and pepper. Put the potatoes in a roasting tin or baking dish then add the dill dressing and toss them together. Bake in the preheated oven for 15 minutes until they turn pale gold.
- Place the hot-smoked salmon on top of the potatoes. Spoon some of the dressing from the dish over the fish. Return to the oven for 10 minutes then serve
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