New potatoes with lumpfish roe, red onion, crème fraîche and herbs
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Gastrotools
Recipes from professionals
A light starter or side dish for a nice dinner with several small courses. This recipe is a tribute to spring's finest ingredients such as the first new potatoes and lumpfish roe, which are still in season.
Servings
: 4
people
Ingredients
400
g
small new potatoes
Olive oil
1
small red onion
200
g
of your favorite roe
200
g
crème fraîche 38%
0.25
lemon
Fresh herbs for garnish, such as picked dill, sliced chives and chive blossoms
Salt and pepper
Avoid screen shutting off
Instructions
Step 1/6
Scrub the potatoes and boil them in lightly salted water until tender. Drain the water and cool.
Step 2/6
Toss the cold potatoes with a little olive oil, salt and pepper.
Step 3/6
Peel and finely chop the red onion.
Step 4/6
Toss the roe with a little olive oil, salt and pepper.
Step 5/6
Lightly whisk the crème fraîche and season it with lemon juice, salt and pepper.
Step 6/6
Arrange the potatoes at the bottom of a bowl and top with crème fraîche, roe, red onion and herbs.
