Kartöflusalat með dilli og kavíar

Potato salad with dill and lumpfish roe

The amount in the recipe is enough for 4 servings with some smoked salmon as a starter - or for two people with a nice piece of grilled fish as a main course to fill you up. The taste is nice and salty and fishy thanks to the lumpfish roe and extremely interesting! (However, I recommend not letting the salad marinate too much - I think it tastes best freshly made.)

Ingredients for 4 servings as a starter

650 g boiled potatoes
200 ml sour cream
50 g lumpfish roe
4 Tbsp chopped dill
1 Tbsp lemon juice
1 pinch of black pepper
8 lettuce leaves


Preparation

Peel the cooked, cold potatoes and cut them into cubes (approx. 1 x 1 cm in size).

Put the sour cream in a large bowl, add the diced potatoes, lumpfish roe, chopped dill and lemon juice and mix everything thoroughly.

Season with some freshly ground pepper.

Then arrange the potato salad on lettuce leaves, garnish with a little dill and, if available, a little more lumpfish roe and serve classically with cold, smoked fish such as smoked salmon.

Well then - bon appetit!

[Translated from here.]