Today is my last day of work at my law firm. EEEK!!! I started working here as an intern the summer before I started law school and drank the kool-aid HARD. I just fell in love with the place —Big Law was totally my cup of tea if this is where I got to work. I came back as a summer associate and then started my career here when I graduated from law school.
I know it seems weird that I’m leaving a place I profess my love for, but its just a testament to my firm that they gave me the opportunities and mentorship to shape my career such that at this early stage I was offered an amazing opportunity to go work in-house at a huge international bank. That job starts on Monday and I am pretty geeked about it. That being said, I’ll definitely miss my first real work home.Anywhoo… on to the food. One of my friends from law school, Adia, who I actually ended up working with at the firm, recently challenged me to come up with a recipe using smoked salmon that didn’t involve any dill or capers. Challenge accepted. This salad is really easy to make and pretty healthy for a potato salad. Since the smoked salmon provides plenty of saltiness and (healthy) fattiness, I decided to use mostly sour cream as the base for my dressing to keep the dish from being too heavy. The radishes are a great summertime addition for some crunch and color – their peppery taste really brightens up this salad. I know it sounds weird… but this is actually pretty great breakfast dish if you serve it with some scrambled eggs.
- 10 small red potatoes, cut into 1 inch pieces (halved of quartered)
- 6 radishes, cut into ¼ inch slices
- 2 tablespoons of chives, chopped
- 1 tablespoon of shallot, finely minced
- 3 ounces of cold smoked salmon
- 4 tablespoons of sour cream
- 2 teaspoon of mayonaise
- 2 teaspoon of whole grain mustard
- 2 teaspoon of apple cider vinegar
- salt and pepper to taste
- more chives for garnish
- Place the cut potatoes into a saucepan and cover with water. Bring to a boil over high heat and cook for 8-12 minutes (depending on the size of the potatoes) until the potatoes are fork tender but not breaking apart. Drain the potatoes and set aside to cool.
- In a small bowl, mix together the sour cream, mayonnaise, mustard, vinegar, chives, shallot, a pinch of salt and a bit of pepper until full incorporated. Taste for seasoning and add salt if needed but keep in mind that the smoked salmon is also quite salty.
- Toss the cool potatoes and the cut radishes with as much of the dressing as you would liked and spoon onto plates for serving. Top each plate with about 1½ ounces of smoked salmon and more chives for garnish.