Salt-cured salmon with quick dill-creamed potatoes

Salt-cured salmon served with dill-creamed potatoes and tomatoes.

• 900 g delicacy potatoes
• 1 pack fresh dill (each 20 g)
• 2 dl sour cream
• Salt
• Pepper
• 250 g cherry tomatoes
• 300 g smoked salmon

Method

1. 1
   Wash, slice and boil the potatoes until soft.
2. 2
   Finely chop the dill (save a few sprigs for serving) and mix with the batter.
3. 3
   Season with salt and pepper.
4. 4
   Split the tomatoes.
5. 5
   Drain the potatoes and mix with the dill methane.
6. 6
   Serve the dill stewed potatoes with salmon and tomatoes.