What with the sun coming out and Mother’s Day coming up (no pressure), it seems like the opportune moment to share this delicious recipe featured in the Vancouver Sun. If you really want to impress her this Sunday, put some thought into pairing it with a complementary Salmon Safe wine.
Start to finish: 30 minutes
- 12 ounces new potatoes, quartered
- 4 tablespoons olive oil, divided
- Salt and ground black pepper
- 1 large or 2 medium bulbs fennel, trimmed
- 1/2 small red onion
- 2 tablespoons rice vinegar
- 2 tablespoons whole-grain mustard
- 1/2 teaspoon sugar
- 8 ounces cold-smoked salmon
- 1 tablespoon lemon juice
- Chopped fresh dill
Heat the oven to 425 F.
In a medium bowl, toss the potatoes with 1 tablespoon of the olive oil. Season lightly with salt and pepper. Transfer the potatoes to a baking sheet, then roast until tender and lightly browned, 15 to 20 minutes. Transfer the roasted potatoes to a plate and refrigerate just until no longer hot, about 10 minutes.
While the potatoes cook and cool, use a mandoline or food processor to shave the fennel as thinly as possible. Do the same with the onion. Set aside.
In a large bowl, whisk together the vinegar, 2 tablespoons of the remaining olive oil, the mustard, sugar and a hefty pinch each of salt and pepper. Add the shaved fennel and onion, then toss until well coated. Divide the mixture between 4 serving plates. Top with the cooled potatoes.
Divide the salmon into thin slices. In a medium bowl, drizzle the salmon with the remaining 1 tablespoon of olive and the lemon juice. Gently toss to coat, then season with pepper. Mound a quarter of the salmon over each salad, then sprinkle with fresh dill.