Ingredients
2 lb (900 g) mini new (red or white) potatoes, cut in half
Salt
1/2 cup (125 mL) mayonnaise (preferably homemade)
1 tsp (5 mL) dijon mustard
1/2 tsp (2 mL) each: ground cumin, smoked paprika
1 tbsp (15 mL) each: lemon juice, chopped dill, chopped chives
Freshly ground black pepper
1-1/2 tbsp (22 mL) capers, rinsed
3 large hard-boiled eggs, cut in quarters
3 oz (85 g) smoked salmon (about 6 slices)
Preparation
Place potatoes in medium pot. Pour in enough cold water to cover by 1 inch (2.5 cm). Bring to boil over high heat. Season with salt. Reduce to simmer. Cook until tender, about 12 to 15 minutes. Drain and lay on baking tray to cool.
In large mixing bowl, whisk together mayo, mustard, cumin, paprika, lemon juice, dill and chives. Add cooled potatoes. Season with salt and pepper. Toss to coat evenly. Transfer to serving platter. Sprinkle with capers. Arrange egg wedges around rim. Form smoked salmon into rosettes and place on top.
Makes 4 to 6 tapas size servings.
