This dish is also delicious without the smoked salmon if you don’t eat fish or if you are vegetarian. It is a slightly more expanded version of baby potatoes with butter and dill.
Ingredients: 24 oz Yukon Gold Baby Potatoes, 1 package of smoked salmon,1/2 cup fresh dill(half for the potatoes and half for sauce), 2 garlic cloves, 1 cup sour cream, 1/4 stick butter, salt and pepper to season.
Begin by placing washed baby potatoes in a pot.Fill with cold water, cover the pot and boil until the potatoes become tender.
Mince 1/2 cup of fresh dill and set aside.
The potatoes should take around 15 to 20 minutes to cook. Once tender, drain the potatoes. Add the potatoes back to the pot and add 1/4 stick of butter and half the amount of chopped fresh dill. Add salt and pepper to season and mix everything together.
Set the potatoes aside to cool.
Next start working on the souce. To 1/2 cup of sour cream, add the remained chopped fresh dill, 2 cloves of pressed garlic and salt and pepper to season.
Mix everything together. The sauce is ready. Set aside.
Place the cooked potatoes on a place. With a glass or a bottle of olive oil, gently press on each of the potatoes to make them flat.
Add sauce to the slightly flattened potatoes.
Add smoked salmon on top of the potatoes with sauce.