Author: Carolyn Severin, Hamama Success Team Member Prep Time: 15 minutes Cook Time: 18 minutes Makes: 4 servings This oh so fancy and flavorful salad is just what you need for these warm summer days. It’s perfect to serve with friends or to keep all for yourself. Each bite is packed with delicious flavor and to top things off, our new dill microgreens pair so well with it! Ingredients: 1 lb fingerling potatoes, cut in half 12 quail eggs, boiled, peeled and cut in half 8 oz smoked salmon 1 tsp dijon mustard 5 tsp white wine vinegar 4 tbsp olive oil 1 tbsp extra virgin olive oil 1 tbsp capers, in brine, drained ½ bunch green onions, thinly sliced diagonally 1 small bunch dill, chopped ¼ cup Hamama dill microgreens Salt and pepper to taste Instructions: Bring a pot of water to boil and add the potatoes. Boil for 12-15 minutes until tender, then drain. Meanwhile, whisk the mustard and vinegar in a bowl. Pour half of the dressing over the cooked potatoes and toss with the capers, onions and half of the dill and dill microgreens. Place in the fridge. Place the eggs in boiling water and cook for 2 1⁄2 minutes. Drain, transfer to a bowl of cold water, then peel. To serve, add the remainder of the dill and dill microgreens to the potatoes along with the remaining dressing. Cut the peeled eggs in half. Divide the fish among serving plates, top with potatoes and egg halves. Season with salt and pepper as needed and enjoy!
