Potatoes Topped with Smoked Salmon and Fennel

Potatoes Topped with Smoked Salmon and Fennel
Photo by Romulo Yanes


  • ¼ cup reduced-fat sour cream
  • 2 ounces smoked salmon
  • 12 small (1 1/2-inch) red boiling potatoes
  • 1 teaspoon fresh lemon juice
  • fennel fronds or fresh dill sprigs
  • ¼ cup fennel bulb (sometimes called anise)

Cover potatoes with salted water by 1 inch in a large saucepan, then simmer, uncovered, until just tender, about 15 minutes. Drain in a colander and cool. Stir together salmon, fennel bulb, lemon juice, and salt and pepper to taste. Halve cooled potatoes and season cut sides with salt and pepper....

View full recipe at Epicurious


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