Potatoes with Egg, Fennel and Smoked Salmon

Tina NordströmS03E06Salmon

Jun 25

Servings: 4

1 lb. (½ kg) potatoes, newly boiled with dill

¾ cup (2 dl) dill, stems removed

4 hard boiled eggs

1 fennel

½ lb. (300 grams) smoked salmon

¾ cup (2 dl) cream

Juice of 1 lemon

Salt, pepper and sugar

Freshly ground nutmeg

Cut the eggs and potatoes in half.
Cut the salmon in big chunks.
Slice the fennel as thinly as you can.
Place the potatoes, dill, eggs, fennel and salmon in a big bowl.
Dressing: Mix the lemon juice and the cream and stir carefully until the cream thickens. It is important that you stir — and not whisk! Season with salt, pepper, sugar and ground nutmeg. Serve with the salad (from the same show).

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