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Categories: Appetizers, Desserts, Fish and Shellfish

Smoked Salmon With Mini-Potato Salads

Smoked Salmon With Mini-Potato Salads
Bob Chamberlin / Los Angeles Times

Yom Kippur, the Jewish Day of Atonement, is a time when Jews are required to fast for 24 hours. At the end of this period, family and friends gather for the traditional break-the-fast meal. The transition from fasting to feasting ... Read more

Total time: 30 minutes | Serves 8
Note: I prefer White Rose potatoes.
  • 3 boiling potatoes
  • Salt
  • 1 carrot, diced
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced fennel
  • 1/2 cup raw corn kernels
  • 1/2 cup minced parsley
  • 1/2 cup mayonnaise
  • Pepper
  • 8 thin slices smoked salmon (lox)
  • Mustard-Dill Sauce
  • 8 sprigs fresh dill

Step 1Peel potatoes and dice. Rinse in cold running water. Bring large pot of salted water to rolling boil, drop in diced potatoes and boil until tender, 8 to 10 minutes. Drain in colander and transfer to shallow dish to cool.

Step 2Add carrot, fennel, red bell pepper, corn kernels, parsley, mayonnaise to moisten, and salt and pepper to taste.

Step 3Place a 3- or 4-inch ring mold on serving plate and spoon in salad mixture. Trim salmon slices to fit mold. Arrange slice of smoked salmon on top of salad. Repeat with remaining 7 serving plates. Spoon about 1 tablespoon Mustard-Dill Sauce around each serving. Garnish with dill sprigs.

Each serving:
189 calories; 526 mg sodium; 7 mg cholesterol; 13 grams fat; 13 grams carbohydrates; 4 grams protein; 0.59 gram fiber.
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