Crème Fraiche Idaho® Potato Salad with Smoked Salmon, Fennel, Capers and Watercress
Ingredients:
- 16 slices smoked salmon
- 4 teaspoons capers
- 1 bulb fennel, shaved on a mandoline
- 1 medium shallot, fine diced
- 2 cups watercress leaves, large stems removed
- 1 cup lemon juice
- 2 tablespoons olive oil
- salt and pepper to taste
- Reserved Idaho Potato Salad*
- Idaho® Potato Salad
- 3 cups red Idaho® potatoes, cut into ¼” dice
- 1 cup crème fraîche
- 1/4 cup chopped chives
- salt and pepper to taste
Directions:
- Divide the potato salad onto 4 large plates. Lay 4 slices of smoked salmon on top of each mound of potatoes. Sprinkle the capers evenly over each smoked salmon and potato salad.
- In a medium bowl toss the fennel, shallots watercress together.
- Add the lemon juice and olive oil to lightly coat the fennel salad.
- Stir and season the mixture with salt and pepper.
- Add the mixture on top of each potato salmon salad. Serve immediately.
Idaho® Potato Salad Directions
- Place the potatoes in a large pot and cover them with lightly salted water. Bring to a simmer over medium heat and cook the potatoes until they are just cooked through; drain and rinse.
- Set the potatoes aside to cool.
- Add enough crème fraîche to lightly coat the potatoes.
- Stir in the chives and season to taste with salt and pepper. Set aside.
Print Recipe
Yield: 4
Source:
Greg Hardesty
Formerly of - Recess and Room Four
Indianapolis, IN
