CRèME FRAîCHE POTATO SALAD WITH SALMON ROE, GREEN CABBAGE SLAW, AND SMOKED SALMON

Crème Fraîche Potato Salad With Salmon Roe, Green Cabbage Slaw, and Smoked Salmon image

Provided by Zanne Early Zakroff

Yield Serves 4

Number Of Ingredients 15

For the slaw:
4 cups thinly sliced green cabbage (about 3/4 pound)
2 tablespoons minced fresh dill
2 tablespoons olive oil
1 tablespoon rice vinegar
1/2 teaspoon salt, or to taste
For the potato salad:
1 pound small red potatoes
2 tablespoons olive oil
1 tablespoons rice vinegar
1/3 to 1/2 cup crème fraîche, or to taste
4 ounces (about 1/3 cup) salmon roe (preferably fresh)
Lemon juice to taste
To assemble:
6 ounces thinly sliced smoked salmon

Steps:

Make the slaw:
In a bowl toss together the cabbage, the dill, the oil, the vinegar, and the salt and chill the slaw, covered.
Make the potato salad:
Cut the potatoes, unpeeled, into eights and in a steamer set over simmering water steam them, covered for 8 to 10 minutes, or until they are just tender. Transfer the potatoes to a bowl, toss them while they are still warm with the oil, the vinegar, and salt and pepper to taste, and let them cool, stirring gently once or twice until they are lukewarm. Add the crème fraîche, the roe, and the lemon juice, stirring the salad gently to avoid breaking up the potatoes.
Arrange the smoked salmon around the edge of a platter, spread the slaw in the center, and mound the potato salad over the slaw.