Roasted fingerling potatoes, dill cream and smoked salmon
IngredientsRecipe for 12 tapas
For the tapas
- Olive oil
- Salt and pepper
Preparation time: 30 min
Preheat your four at 400 °F
- General preparationCut each potatoes in half. Zest lemon. Chop the dill and shallot. Cut the salmon slices in 2.
- New potatoes preparationIn a large bowl, mix the new potatoes with a drizzle of olive oil. Salt and pepper. Spread them on a baking sheet and bake for 30-40 minutes until tender. Allow to cool before assembling.
- Sour cream preparationMix sour cream with dill and lemon zest. Season with salt and pepper.
- To serveOn each of the potatoes, flat side facing down, put half a slice of salmon rosette. Decorate with a small spoon of dill cream.