“Don’t jump on the floor.” my mother called to me as I once again hopped off my bed and onto the pile of cushions on the floor. This was my trampoline and I was practicing my moves, having already perfected a jumping somersault on the bed. Last week it had been, “Don’t bang so hard darling.” as I pretended the dining chair was my pony and I was riding in the cross country. The time before that, with much more force, “Don’t thump the floor and get off the camp bed it’s dangerous.” Not that it would have been if it had been on the floor, but I’d balanced the short end against the wall and was using it as a slide, stepping off a chair and bouncing off the old canvas bed. I was brought up in a small flat in the centre of London and everything we did had to be with the neighbours in mind, many of whom were elderly and complained a-lot about me blasting off energy in my bedroom through lack of a garden. The solution was picnics. We frequented the London parks and commons almost every evening with a delicious dish carefully wrapped in foil to have as supper as soon as the playing was done. Dill potato salad was one of our staples, full of flavour, easy to make and eaten cold in summer and warm in Autumn. It was perfect for our almost year round picnic park trips.
Our dill potato salad was never fancy, occasionally it might have some left over pork in it and on very rare occasions crisped up smoked salmon skin, bought incredibly cheaply from the deli and simply fried in strips to add salt and smoke to the salad. With that in mind and smoked salmon skin seemingly very hard to buy, I added flakes of hot smoked salmon to this dill potato salad to give that delicious smoky flavour and to make this either a main dish or a side.
Scandi Dill Potato Salad with Flaked Hot Smoked Salmon
- 400g baby new potatoes
- 100 mls extra virgin olive oil
- 30 mls white wine vinegar
- 1 tsp salt
- ½ tsp caster sugar
- 200g flaked hot smoked salmon
- 2 tbsp capers
- 15g fresh dill, finely chopped
- Put the potatoes in a pan of cold water, place on the heat and bring to the boil. Boil until soft, the time will vary depending on the size of the potatoes. Once cooked drain and place in a large bowl, crush slightly.
- Meanwhile mix together the olive oil, vinegar, salt and caster sugar, adjust to taste. Pour over the hot potatoes and leave to reach room temperature.
- Scatter the salmon, capers and dill over the potatoes and toss well to combine. Serve as a side or as a main dish.
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