Servings: Serves 12–15
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.
From the November 2002 issue of O, The Oprah Magazine
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