Another lovage recipe that turned out very well. The original was made with bacon, but it is very good with lox. You can leave out the lox for a vegan version, but I would add a drop or two of liquid smoke to give it a hint of smokiness like you get from the smoked salmon. If you don’t have lovage, just add chopped celery and more parsley leaves.
- 1/2 Cup Shallots or Red onion, chopped
- 1/4 Cup Apple cider vinegar
- 2 1/2 lb Yukon gold potatoes
- 8 oz Lox (smoked salmon), chopped into 1/2-inch pieces
- Kosher salt
- fresh ground black pepper
- 1/2 tsp Powdered turmeric (optional)
- 3 tsp Mustard, stone ground
- 1 Clove Garlic, minced
- 3 tsp Dill fronds, chopped (optional)
- 6 tsp Parsley leaves, chopped
- 4 Tbsp Lovage leaves, chopped
- 3 tsp Chives or green onions, chopped fine
- 1/4 Cup Olive oil
Directions: Mix onions and vinegar and set aside. Boil or steam whole potatoes until tender, 15-20 minutes depending on size; cut into 1-inch cubes while warm. Cover to keep warm in serving bowl and set aside. Add garlic, turmeric, pepper, and mustard to onions and vinegar; mix; and pour over potatoes. Add herbs and oil and toss. Add more salt, if needed. Serve warm or at room temperature. It is good to let the flavors blend before serving.
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