Smoked Salmon and Fiddlehead Salad
Smoked Salmon and Fiddlehead Salad
Ingredients
- 1/2 cup (125 ml) sour cream
- 2 tablespoons (30 ml) cider or white wine vinegar
- 1 tablespoon (15 ml) chopped fresh dill
- 2 teaspoons (10 ml) whole-grain mustard
- 1/2 clove garlic, finely chopped
- Salt and pepper
- 2 cups (500 ml) fingerling or baby potatoes
- 4 cups (1 litre) fiddleheads
- 2 tablespoons (30 ml) hazelnut or olive oil
- 1/2 lb (225 g) smoked salmon, thinly sliced
- Lime wedges, to taste
Instructions
- In a bowl, combine all the ingredients with a whisk. Season with salt and pepper. Refrigerate.
Smoked Salmon and Fiddlehead Salad