Smoked Salmon and Fiddlehead Salad

Name: Smoked Salmon and Fiddlehead Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1/2 cup (125 ml) sour cream; 2 tablespoons (30 ml) cider or white wine vinegar; 1 tablespoon (15 ml) chopped fresh dill; 2 teaspoons (10 ml) whole-grain mustard; 1/2 clove garlic, finely chopped; Salt and pepper; 2 cups (500 ml) fingerling or baby potatoes; 4 cups (1 litre) fiddleheads; 2 tablespoons (30 ml) hazelnut or olive oil; 1/2 lb (225 g) smoked salmon, thinly sliced; Lime wedges, to taste

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Preparation 20 MIN

Cooking 15 MIN
Servings 4

Ingredients
Preparation

Ingredients

Creamy Dill Dressing

1/2 cup (125 ml) sour cream
2 tablespoons (30 ml) cider or white wine vinegar
1 tablespoon (15 ml) chopped fresh dill
2 teaspoons (10 ml) whole-grain mustard
1/2 clove garlic, finely chopped  
Salt and pepper

Salad

2 cups (500 ml) fingerling or baby potatoes
4 cups (1 litre) fiddleheads
2 tablespoons (30 ml) hazelnut or olive oil
1/2 lb (225 g) smoked salmon, thinly sliced
Lime wedges, to taste

Preparation

Creamy Dill Dressing

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

Salad

In a large pot of salted water, cook the potatoes until tender. Cool the potatoes in ice water. Drain. Cut into quarters or 1-cm (1/2-inch) thick slices. Set aside.
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.
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.