Smoked Salmon Vinaigrette
(Vinegret iz Syomgi)
From Anya von Bremzen and John Welchman, Please to the Table
- 6 oz. smoked salmon, sliced approx. 1/8 inch thick
- 3 medium red potatoes, boiled, cooled, cut into 1/4-inch dice
- 1 tbs. minced red onion
- 1 tbs. small capers
- 1/4 c. sliced, pitted black olives
- 1.5 tbs. fresh dill, minced
- 1 tbs. tarragon vinegar
- 1 tsp. dijon mustard
- 3 tbs. extra-virgin olive oil
- salt and ground black pepper, to taste
- boston lettuce leaves for garnish
- Cut salmon into 1/4-inch dice.
- In bowl, combine salmon, potatoes, onion, capers, olives, and dill,
mixing carefully with two salad spoons so the potatoes don't crumble.
- In small bowl, whisk together vinegar and mustard. Slowly add oil,
whisking constantly until the dressing is creamy-thick. Season with
salt and pepper. Toss the dressing into the salad to coat evenly.
Cover and refrigerate for 2 hours.
- Serve on individual plates on the lettuce leaves.
- I figure it takes about 30 minutes to boil the potatoes. That's
really the first step.
- I've used both chunks of smoked salmon, which are fully cooked and
somewhat dry, and various kinds of lox, which are mostly salt-cured.
The former can be diced 1/4-inch; the latter should be sliced thin
then diced. Both work fine.
- I've never served this on lettuce on individual plates. The idea
there seems to be to ration the salad. (Of course, given how good
it tastes, rationing may be appropriate.) If you served it that way
it would work fine as a tapas; otherwise it's really a potato salad.
- Use a decent dijon mustard -- i.e., not French's, and not Grey Poupon.
Keywords: Russia, Tapas.