Swedish new potatoes
Freshly boiled new potatoes are served on rye bread with soured cream, fried red onions and dill.
Ingredients
- 16 new potatoes, scrubbed
- 4 tbsp butter
- 1 small red onion, thinly sliced
- 4 slices
- 125²µ/4½´Ç³ú soured cream
- salt and freshly ground black pepper
- fresh chopped dill, to garnish
Method
Place the potatoes in a large saucepan of salted water. Bring to the boil and simmer for 10–15 minutes or until the potatoes are tender but not mushy. Drain and leave to cool for a few minutes.
Melt the butter in a frying pan over a medium heat. Add the onion and fry for 3–4 minutes or until soft and translucent. Set aside.
Slice the new potatoes in half and season with salt and pepper.
Toast the rye bread in a toaster or in a dry frying pan until lightly browned. Spread a spoonful of soured cream on each slice of bread. Arrange the new potatoes on top of the soured cream. Spoon the red onions over the potatoes. Garnish with the dill and serve immediately.