New Recipes Smoked Salmon and Fiddlehead Salad - ★Cooking Recipes★

Salty smoked salmon and fresh fiddleheads served with a homemade creamy dill, mustard and garlic dressing.
Directions for: Smoked Salmon and Fiddlehead Salad

Ingredients

Creamy Dill Dressing

cup (125 mL) sour cream

2 Tbsp (30 mL) cider or white wine vinegar

1 Tbsp (15 mL) chopped fresh dill

2 tsp (10 mL) whole-grain mustard

clove garlic, finely chopped

Salt and pepper

Salad

2 cups (500 mL) fingerling or baby potatoes

4 cups (1 L) fiddleheads

2 Tbsp (30 mL) hazelnut or olive oil

lb(s) (225 g) smoked salmon, thinly sliced

Lime wedges, to taste

Directions

Creamy Dill Dressing

1. In a bowl, combine all the ingredients with a whisk. Season with salt and pepper. Refrigerate.

Salad

1. In a bowl, combine all the ingredients with a whisk. Season with salt and pepper. Refrigerate.

2. In two pots, bring salted water to a boil. Cook the fiddleheads in one of them for 2 to 3 minutes. Remove and plunge into the second pot for 2 minutes. Cool into ice water. Drain. Set aside.

3. In a bowl, combine the potatoes and fiddleheads with the oil. Season with salt and pepper. Divide among four plates. Garnish with smoked salmon rosettes. Drizzle with creamy dill dressing and serve with lime wedges.

Source and Credits

Courtesy of RicardoCuisine.com

See more: Fish, Lunch, Potatoes, Salad, Seafood, Vegetables