Smoked Greenland Halibut and Salmon with Potato Salad and Bl

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Smoked Greenland Halibut and Salmon with Potato Salad and Blueberry Vinaigrette

Smoked Greenland Halibut and Salmon with Potato Salad and Blueberry Vinaigrette

Smoked Greenland halibut is delicious but can be difficult to come by. You can also use other smoked fish, such as smoked haddock or use only smoked salmon, although this last option will take some of the colourful contrasts away.

Rating:

2,5 av 5
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By Tellus Works

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Preperation:

Servings: 4
Difficulty: 4 of 5

1
For the croutons, preheat the oven to 300°F (180°C). In an ovenproof dish, toss the diced bread with oil.
2
Bake in the oven 8 to 10 minutes, or until almost crispy. Cool on paper towel. Sprinkle with salt.
3
For the potato salad, boil the potatoes until tender. Meanwhile, make the dressing by mixing mayonnaise and sour cream, then mixing in garlic, shallots, lemon zest and chives.
4
Add lemon juice and season with salt and pepper. Strain the potatoes and set aside for a minute to steam dry and cool slightly – but not entirely.
5
Cut potatoes in two or four – they are difficult to work with when hot but uneven pices is fine. Fold warm potatoes into the dressing. Let sit for 10 to 20 minutes to sop up the dressing before serving.
6
For the blueberry vinegar, combine pepper, sugar, white wine vinegar and blueberries – squeezing the berries slightly to give off colour – and stir.
7
To serve, arrange fish and potato salad neatly on a plate, garnish with a handful of croutons, and sprinkle with blueberry vinegar.

4 to 5 slices rye bread, crust removed, diced
1 to 2 tablespoon olive oil
½ pound (225 grams) smoked salmon, thinly sliced
½ pound smoked Greenland halibut, thinly sliced
8 to 10 almond potatoes, or other small potatoes, such as Ratte
1 tablespoon finely chopped shallots
2 cloves garlic, finely chopped
½ cup (a little more than 1 deciliter) sour cream
½ cup mayonnaise
1 tablespoon finely chopped chives
Zest and juice from ½ lemon
Salt and pepper to taste
½ teaspoon salt
4 spring onions
5 tablespoons white wine vinegar
1 tablespoon blueberries
1/3 teaspoon ground black pepper
1/3 teaspoon sugar