Potato salad with smoked salmon and creamed horseradish

Ingredients for 4 servings:

• 600 g potatoes, small
• Sea salt
• 1 lemon(s), untreated, juice and zest
• 1 dashes vinegar (red wine vinegar)
• olive oil
• 2 tbsp capers
• 3 cm horseradish
• 150 g crème fraîche or yogurt
• 1 small bunch of dill and 1 handful of fennel greens
• 400 g salmon (smoked salmon), sliced
• Pepper from the mill

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel and quarter the potatoes so they are all roughly the same size. Cook in salted water until al dente and drain. Meanwhile, in a bowl, combine the lemon zest, half the lemon juice, and vinegar, add three times as much olive oil as vinegar, and stir in the capers. Season with salt and pepper and stir well. Toss the warm potatoes in the sauce until they are coated all over with the marinade. Finely grate the horseradish into a bowl, mix with the crème fraîche and the remaining lemon juice, and season with salt and pepper. Roughly chop the dill and fennel greens and fold into the potatoes, reserving some for garnish. Arrange the salmon rustically on a platter, pile the potato salad in the center, and drizzle with creamed horseradish all around. Sprinkle the reserved herbs over the potatoes and serve.