This quick and classy recipe is brought to you by Rachel Oberg, our Dinner Specialist in the Great Barrington store. Come see Rachel every Saturday from 1 to 5 to find out what’s for dinner!
2 cubed yukon potatoes
3 Tablespoons extra virgin olive oil
¼ to ½ teaspoon salt
2 grinds black pepper
2 Tablespoons chopped fresh dill
¼ cup chopped fresh chives
2-6.5 ounce jars of Smoked Salmon
1 or 2-8 ounce containers Crème Fraîche
1. Steam potatoes in a steamer insert in a pot with 1 inch
of water in the bottom. Cook covered until potatoes are
tender when pierced with a paring knife, about
2. Transfer potatoes to a colander to cool.
3. Toss potatoes with olive oil, salt, pepper, and herbs.
4. Serve a dollop of crème fraîche topped with herbed
potatoes, then topped with some smoked salmon.