This is a family classic that I’ve been absolutely hooked on since forever. And it is so simple I can hardly justify calling it a recipe. But behold! I give you Smoked salmon and creamed dill potatoes!
Though we stay away from all farmed fish most of the year due to the terrible devastation of marine life they cause, we do indulge with smoked salmon around Christmas and New Year. Here’s one of the ways that we love to serve it.
- 900 g potatoes, diced
- 300 ml whipping cream
- 5 g fine sea salt
- 1 metric shit ton fresh dill, finely chopped*
*Just as a kilogram is over twice as much as a pound, the metric shit ton is over twice as much as the US shit ton.
- 700 g smoked salmon
- Some really good sandwich bread, for example my Grandma Ranveig’s super soft sandwich bread recipe
Peel and dice the potatoes. Toss them into a big pot along with the cream and fine sea salt. Bring to a simmer, but be careful that it doesn’t boil over, cause it’s, you know, cream.
Bring the temperature way down to a very gentle simmer, and cook the potatoes until super tender and they almost start disintegrating. Taste and see if it needs a bit more fine sea salt. Add if it does.
Finely chop all the dill you can find in your grocery store and toss that into the pot. Use a wooden spoon or spatula to stir in the dill and make the potatoes start breaking up a bit. This will thicken the cream, and you should end up with a almost super lumpy potato mash.
These potatoes goes very well with many kinds of fish, but here they are served with some really good bread and smoked salmon. We really like a good Chablis Premier Cru with this 🙂