An Afternoon Snack
Mustard potatoes with salmon roe, pickled red onions, microgreens & lemon zest
Mustard potatoes with salmon roe, pickled red onions, microgreens & lemon zest
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Happy Thursday! Here’s a quick recipe for a snack, appetizer and side dish made easier by boiling your potatoes in advance. I also love using leftover potatoes from dinner here. This is bright and fresh and can easily be scaled up or back depending on if you’re serving yourself or a dinner party with friends.
Ingredients:
1 bag of the tiniest potatoes you can find (size of about 1/2 a golf ball)
Kosher salt for boiling
3 Tbsp coconut or avocado oil
2 tsp ground mustard
1 tsp dill weed
1 tsp kosher salt
Zest of half a lemon
A few sprigs of fresh dill
A handful of sprouts or microgreens
2 tsp. salmon or trout roe
A few pickled red onions
A simple aioli, for serving
Several twists of freshly ground black pepper and flaky sea salt
Directions:
Make your pickled red onions if you don’t yet have them on hand, letting cool to room temperature before adding them to a jar and placing them in the fridge.
Place your potatoes in a large pot, add a generous amount of kosher salt (about 5 Tbsp), fill up with water and place on high heat, bringing to a boil. Let the potatoes cook through until fork-tender, about 15 minutes.
Heat a cast-iron pan over medium-high heat as the potatoes finish up.
Drain potatoes in a colander, then slice each one in half. Toss with 2 tablespoons avocado oil, 2 teaspoons ground mustard, a teaspoon of dill weed and a teaspoon of kosher salt. Add to cast iron pan, leaving room between each potato so they have space to crisp up.
Let potatoes cook, undisturbed for about 4 minutes per side until you’ve got a light char all around.
To serve, add potatoes to a platter or shallow bowl, topping with lemon zest, sprigs of dill, microgreens or sprouts, salmon roe, pickled onions, a drizzle of aioli, lots of freshly ground black pepper and a pinch of flaky salt. Enjoy ; )
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