For ➍ 600 g new potatoes
½ lemon, juice & zest
1 tbs good wine vinegar
3 tbs olive oil
2 tbs capers
1 ts horseradish relish or 1.5 cm fresh* horseradish
15 cl full cream
1 bunch dill
1 bunch radishes
300 g smoked fish fillets, smoked herring or trout or mackerel
some watercress or purslane (optional).
Scrub the potatoes under running water.
Boil them unpeeled in salted water.
When the potatoes are done, drain and cut into 2 (or 4 if big). Mix them, when they are still hot, with the vinegar, olive oil, capers and a squeeze of lemon juice.
Cut the radishes into thin slices, chop the dill and pull the smoked fish into pieces. Mix with the potatoes and season with pepper and some salt.
Whip the cream. When the cream is stiff, add pepper, salt, grated zest of ½ lemon and horseradish (add 1 ts horseradish from a jar, grate about 1.5 cm fresh horseradish).
Serve the salad with some watercress or purslane and a generous scoop of cream.
Boil them unpeeled in salted water.
When the potatoes are done, drain and cut into 2 (or 4 if big). Mix them, when they are still hot, with the vinegar, olive oil, capers and a squeeze of lemon juice.
Cut the radishes into thin slices, chop the dill and pull the smoked fish into pieces. Mix with the potatoes and season with pepper and some salt.
Whip the cream. When the cream is stiff, add pepper, salt, grated zest of ½ lemon and horseradish (add 1 ts horseradish from a jar, grate about 1.5 cm fresh horseradish).
Serve the salad with some watercress or purslane and a generous scoop of cream.
This is a re-creation of a classic recipe from an inexpensive workers' restaurant in Ghent. The original recipe might have been inspired by the classic French hors d'oeuvre harengs pommes à l'huile.
