Photo by Judith Hausman
Now that the best restaurant in the world (Noma) is in Denmark, Nordic food is having its moment in the sun. Could that be why the bunch of fresh, local dill I found at a farm stand recently made me think Scandinavian? Unlike the Midwest, my area has little still-visible influence of this culture anymore, but I got myself a lovely Copper River filet of salmon and started up a mess of gravlax in the fridge. Then I simmered some potatoes.
I used a combination of Greek yogurt and light mayonnaise to enrich the spuds. Of course, you can go richer by using sour cream, full-fat yogurt or even crĂ¨me fraiche. If you can only find dried dill, make sure itâ€™s still fragrant and adjust the amount by tasting. Tarragon or parsley is also delicious in this salad.
Serve it warm or room temperature as a light brunch, along with sliced smoked salmon or gravlax, dark bread and butter, and cornichons (small pickles), garnish with lemons slices and capers. To amplify the dish and make it hardy enough to stand alone as a main dish, add sliced hard-boiled eggs, two chopped scallions and a cup of cooked chickpeas.
- 6 medium potatoes (any variety, peeled or unpeeled), cut in 2-inch chunks
- 1/2 cup fat-free, plain Greek yogurt
- 1/4 cup “liteâ€ť mayonnaise
- 1/2 cup fresh dill, finely chopped
- 1 teaspoon lemon juice
- salt and pepper, to taste