A light little appetiser or side dish for a good dinner with several small courses. This recipe is a tribute to spring's finest ingredients – like the first new potatoes, which are still in season.
4 servings
Ingredients
400g small new potatoes
Olive oil
1 small red onion
200g of your favourite roe
200g crème fraîche 38%
¼ lemon
Fresh herbs for garnish, e.g. picked dill, chopped chives and chive blossoms
Salt and pepper
Instructions
Scrub the potatoes and boil them in lightly salted water until tender. Drain and let them cool.
Toss the cold potatoes with a little olive oil, salt and pepper.
Peel the red onion and chop it finely.
Toss the roe with a little olive oil, salt and pepper.
Lightly whisk the crème fraîche and season with lemon juice, salt and pepper.
Arrange the potatoes in the bottom of a bowl and top with the crème fraîche, roe, red onion and herbs.
