1 1/2 lb new potatoes, scrubbed
4 heaping tbsp sour cream
zest of 2 lemons, and juice of 1
4 tbsp extra-virgin olive oil
sea salt and black pepper
1-4 tsp horseradish (can use fresh grated, or prepared)
a handful of fresh parsley
a handful of fresh chives
a small bunch of green onions, fined diced
7 oz smoked salmon or trout
Put a large pot of salted water on to boil. You want potatoes to be a uniform golf-ball size, so add them whole to the pot if they are small enough, and cut others in half if you need to. Get all potatoes into the pot and boil until tender (about 10 minutes or so). Drain and place them back in the pot. While the potatoes are still hot, add the sour cream, zest and juice of 1 lemon and your olive oil. Toss around and season with salt and pepper to taste. Add or grate in your horseradish, tasting as you go, to see how much heat you can handle. Chop up the parsley and chives and throw these into the pot, along with the green onions. Tear up the smoked fish and mix everything together. Now it's very important to balance your salad with more seasoning and maybe an extra squeeze of lemon. You may even want to give it more of a kick by adding more horseradish. Put salad in a nice serving dish and eat as a starter, a salad or even dinner.
