The Small Batch 25 · No. 9 of 25

1. No.9Photo: Fishwife

   Fish, meat and cheese

   The Smoked Salmon Lover's Trio

   From Fishwife · Los Angeles · @fishwife

   Becca Millstein started Fishwife in 2020 because tinned fish in America was either fancy imports or sad tuna. The smoked salmon is wild Alaskan, smoked and packed by a small cannery in Alaska, and the tins are pretty enough that people stopped hiding them in the cupboard.

   The tin that made tinned fish cool. I fold it into potato salad and nobody believes it came out of a can.

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   Cook with it

   Smoked salmon potato salad

   30 min · serves 4 · Warm potatoes soak up a lemony dressing, then the salmon goes in at the end in big flakes.

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   You need

   • 1½ lb (680 g) baby potatoes, halved
   • Kosher salt
   • ⅓ cup (80 g) crème fraîche or sour cream
   • 2 tbsp mayonnaise
   • 1 tbsp Dijon mustard
   • Zest and juice of 1 lemon
   • 2 tbsp capers, chopped
   • ½ small red onion, finely chopped
   • 3 tbsp chopped dill
   • 2 tins Fishwife smoked salmon, drained
   • Black pepper

   How to make it

   1. Cover the potatoes with cold water, salt it well and bring to a boil. Simmer until tender, 12 to 15 minutes, then drain.
   2. Whisk the crème fraîche, mayonnaise, mustard, lemon zest and juice, capers, onion and most of the dill in a big bowl.
   3. Toss the warm potatoes in the dressing and let them sit 10 minutes so they drink it up.
   4. Break the salmon into big flakes and fold it in gently.
   5. Taste for salt, finish with the rest of the dill and plenty of black pepper. Serve warm or at room temperature.

   Chef's own recipe, written for The Smoked Salmon Lover's Trio. Save it and it opens in Chef Amazing with a timeline, the prep laid out and what you already have.

   Inspired by Fishwife's own recipe: eatfishwife.com

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Fishwife didn't pay to be here. Order goes straight to their shop. The recipe is Chef's own, in our words, made for The Smoked Salmon Lover's Trio.