Potatoes Topped with Smoked Salmon and Fennel

1. 1

   Cover potatoes with salted water by 1 inch in a large saucepan, then simmer, uncovered, until just tender, about 15 minutes.

2. 2

   Drain in a colander and cool.

3. 3

   Stir together salmon, fennel bulb, lemon juice, and salt and pepper to taste.

4. 4

   Halve cooled potatoes and season cut sides with salt and pepper.

5. 5

   Arrange, cut sides up, on a platter (if potatoes wobble, cut a thin slice off rounded bottoms), then dot each with 1/2 teaspoon sour cream.

6. 6

   Mound salmon on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.