Try this delicious recipe!
Servings: Serves 12–15
  • 2 pounds (about 5 to 6) Idaho potatoes , peeled and cut into 1-inch chunks
  • 1 cup heavy cream , brought to a boil and kept warm
  • 6 tablespoons butter , softened to room temperature
  • Salt and cracked black pepper
  • 1/2 cup creme fraiche
  • 1/4 pound smoked salmon , cut into small pieces
  • 1 ounce salmon roe
  • Dill sprigs for garnish
  • Directions
    In a large saucepan place, cover the chopped potatoes with cold water and bring to a boil, reduce heat to medium and cook until potatoes are very tender when stabbed with a fork, about 15 minutes. Drain well. Return to the saucepan and add the cream and butter. With a hand mixer, blend until just smooth (do not over-whip).

    Reduce the cream to 1/2 cup and add 1/2 cup crème fraiche. Add the salmon to the potatoes. Garnish with the salmon roe and dill sprigs. Season generously with salt and pepper and serve immediately.


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