Vegetarian recipe ideas
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Boil the potatoes, with a sprig of dill, until tender. Drain well, leave to cool, then dice.
Toss the cucumber in a pinch of salt and leave to sit in a colander for at least 1 hour. Meanwhile, boil the vinegar and sugar for 1 minute and allow to cool. Add the cucumber to the liquid.
To assemble the dish, fold the potatoes, salmon and cucumber (without the pickling liquid, initially) the dill, and 2 tbsp crème fraîche together gently. Add another tbsp of crème fraîche if all the salmon and potato isn’t lightly coated.
Season, and if the flavour needs a lift, add a small amount of the reserved pickle liquid from the cucumbers. Serve cold with dark bread such as a rye crispbread or soda bread, and salted butter.
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