Baby potatoes with dill cream and salmon roe
1kg baby potatoes
300g sour cream
1 tbsp snipped dill
1 tbsp lemon juice
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Steam, boil or microwave 1kg baby potatoes, halved if large.
Meanwhile, combine 300g sour cream with 1 tablespoon snipped dill and 1 tablespoon lemon juice. Season to taste.
Serve warm potatoes in a bowl with toothpicks for dipping into dill cream.
Serve with a bowl of salmon roe or plate of smoked salmon to top.