Ingredients
For the potatoes:
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove, minced
- 2 shallots, finely diced
- 1 kg baby red-skinned potatoes, parboiled and sliced or halved (depending on size)
- pinch of sea salt
- freshly ground black pepper, to taste
- 200 g smoked salmon, broken into flakes
- 1 small bunch of flat-leaf parsley, finely chopped (about 3-4 tablespoons)
For the dressing:
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
Instructions
- Cook potatoes in a large pot of boiling water for 15 minutes (until slightly tender).NOTE: This step can be done 1 day ahead. Just cover and refrigerate the potatoes until ready to use.
- Heat the oil in a large non-stick skillet over medium to medium-high heat. Add the garlic, shallots and potatoes and cook, using a spatula to scrape the bottom of the pan and turning the potatoes over every 2-3 minutes, until the potatoes are slightly browned; about 10-15 minutes.
- Meanwhile, in a small bowl mix together the olive oil and lemon juice.
- Add the smoked salmon and continue cooking just until the salmon turns opaque, 1 to 2 minutes.
- Drizzle over the oil-lemon mixture and mix to combine.
- Transfer to a serving platter and garnish with parsley. Enjoy!
Nutrition
Notes
Smoked salmon tends to be quite salty so additional salt make not be needed. Season with pepper, to taste.