Prep
12 min
Total
25 min
Makes
4
INGREDIENTS
- 3 cups fingerling potatoes halved
- 2 cups white wine
- 1 cup shallots halved
- 2 tablespoons capers
- 1 handful fresh dill
- 2 splashes olive oil
- 1 large nub butter
- pinch salt
- pinch pepper
- 1 cup Greek yogurt
- 1 bunch watercress
- 1/2 lb wild sliced smoked salmon
METHOD
1)In a large pan, lay fingerling potatoes down and top with white wine, shallots, capers, olive oil and butter.
2)Simmer until potatoes are fully cooked and broth has dissolved. Remove pan from heat and let cool.
3)Once cool season with olive oil, salt, pepper and fresh dill.
4)Place on large platter and top with watercress, smoked salmon and
Greek yogurt.
5)Garnish with chopped green onion and serve.
