Original Tried & True Recipe.
Today is President's Day and I'm fortunate enough to have the day off. My husband, on the other hand, isn't so lucky. I decided to wake up early (well, early for me) and make us a nice brunch that we could enjoy together before he went to work.
Cost: Approximately $5.76 per serving.* (This price doesn't include dried herbs, oil, and other common pantry items)
Skill Level: Easy
Time to Make: 20 minutes
3 medium golden potatoes
1 tablespoon fresh dill
2 tablespoons sour cream
1 tablespoon milk
1 teaspoon lemon juice
4 ounces good quality smoked salmon
Salt and pepper to taste
1 teaspoon capers
Lettuce for serving
Prep Ingredients: Small cube the potatoes. Mince the dill. Roughly chop the lettuce. Bring a small pot of water to a boil.
Make the Potatoes: Heat olive oil in a medium skillet over medium high until very hot. Add potatoes and cook for 10-15 minutes until very browned and crispy, turning regularly.
Make the Dill Sauce: While the potatoes cook, make the dill sauce. In a bowl, combine the sour cream, milk, minced dill, lemon juice, salt and pepper. If the sauce is too thick, add more milk to thin it out. Set aside until ready to use.
Make the Eggs: Once the water is boiling, gently add the eggs to the pot. Boil for precisely 7 minutes. Immediately run the eggs under cold water and gently crack all over with the edge of a spoon. Remove the shell and cut the eggs in half. Season lightly with flaky salt and pepper.
To Serve: Arrange the lettuce on one side of the bowl and the potatoes on the other side of the bowl. Drizzle the dill sauce over everything and arrange the salmon and egg halves on top. Top with a few capers. Serve with additional capers and more dill sauce at the table. Enjoy!
Designer and photographer living in NYC. I work at 2U, shoot for Time Out New York, and love to cook delicious recipes in my spare time!