posted by Mai 04-08-102 10:26 AM
Warm Potato Salad and California Dill Butter
Dill Butte:
2 tablespoons dry white wine, stock or water
8 tablespoons unsalted butter, at room temperature
1 tablespoon fresh dill, chopped
salt and pepper to taste
Bring liquid to boil in a 1-1/2 to 2 quart saucepan, watching constantly. Reduce heat to low and add 2 tablespoons butter. Immediately start whisking and continue to whisk until butter has blended smoothly into liquid. Add remaining butter in 2 tablespoon pieces, whisking constantly after each addition until smooth. (Do not let mixture boil.) Remove from heat and add chopped dill. Season with salt and pepper to taste. Keep warm and reserve.
Potato Salad:
1 pound new potatoes, skin-on
4 tablespoons dill butter base
1 tablespoon chopped capers
1 tablespoon chopped shallots
salt and pepper to taste
Boil potatoes in salted water until tender, about 20 or 25 minutes. Peel potatoes and mash lightly with a fork. Toss potatoes with dill butter, chopped capers and chopped shallots. Season with salt and pepper to taste.
Presentation:
4 tablespoons dill butter
additional chopped dill
Spoon 1 tablespoon dill butter onto each of four plates. Mound potatoes in middle of dill butter. Arrange seared salmon on top of potatoes. Sprinkle with additional chopped dill, if desired.
Per serving: 434 calories, 25g protein, 107mg cholesterol, 21g carbohydrates, 253mg sodium, 27g total fat