Adam Liaw's boiled new potatoes with salmon and dill
Lightly crushing a few of the potatoes here creates potato "crumbs" that help the buttery flavour to stick, so it doesn't just slide off the skins. You can also serve this with sour cream or mayonnaise.
Ingredients
800g new potatoes, whole and unpeeled
40g butter
salt and black pepper, to season
150g hot-smoked salmon
¼ cup finely chopped dill
1 tbsp seeded mustard, to serve
lemon wedges, to serve
Method
1. Place the potatoes in a pot and cover with cold water. Bring to a simmer and then simmer for a further 15 minutes or so until the potatoes are cooked through. A small, sharp knife inserted into the potatoes should enter and exit easily. Drain the potatoes well and return to the warm pot.
2. Gently crush a few, but not all, of the potatoes, then add the butter and season well with salt. Stir the potatoes in the melting butter until coated. Transfer to a serving plate and break in the salmon. Scatter with dill, add a few grinds of black pepper and serve with the mustard and lemon wedges.
Also try Adam Liaw's baked stuffed vegetables
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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Original URL: https://www.theage.com.au/goodfood/recipes/adam-liaws-boiled-new-potatoes-with-salmon-and-dill-20220809-h25m56.html