My husband described this as "breakfast perfection" and said it was pure deliciousness. The smokiness of the salmon paired with the delicious creamy dill sauce and perfectly crispy fried potatoes is heavenly-made match.
Skill Level: Easy
Time to Make: 30 minutes (This time estimate includes the time to make the lemon-dill sauce)
2-3 tablespoons of Creamy Lemon-Dill Sauce
1/2 pound Yukon gold potatoes
4 ounces Nova smoked salmon
1/4 of a red onion
A few sprigs of fresh dill, for serving
Salt and pepper to taste
Prepare Ingredients: Scrub the potatoes and thinly slice into half moons. Very thinly slice the red onion. Pick the dill from the stems and set aside. Prepare the Creamy Lemon-Dill Sauce according to the recipe.
Cook the Potatoes: Heat a slick of oil in a skillet over medium heat until very hot. Add the potatoes and season with salt and pepper. Cook for 15-20 minutes, stirring regularly, until cooked through and browned all over. Remove from heat.
Prepare the Soft-Boiled Eggs: While the potatoes are cooking, bring a pot of water to a boil. Once boiling, gently add the eggs to the water using a ladle. Immediately set a timer for 6 minutes. After 6 minutes, use the ladle to immediately transfer the eggs to a bowl and run cold water over them. Use the edge of a spoon to crack the eggs all over before gently peeling off the shell. Cut the eggs into quarters and season with flaky sea salt and fresh cracked pepper. Set aside.
Assemble the Bowls: Divide potatoes between bowls and arrange the 4 egg quarters on each bowl. Arrange half the salmon on each bowl and top with a few onion slices. Sprinkle the fresh dill on top.
To Serve: Serve the assembled bowls with the Creamy Lemon-Dill Sauce at the table. Enjoy!
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Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!