Keller's Warm Potato Sald With California Dill Butter

[pixelchef]

Keller's Warm Potato Sald With California Dill Butter

• 
  

Dill Butter

• 2 T dry white wine, stock or water
  
• 8 T unsalted California butter, at room temperature
  
• 1 T fresh dill, chopped
  

salt and pepper to taste

• 
  

Potato Salad

• 1 lb new potatoes, skin-on
  
• 4 T dill butter base
  
• 1 T chopped capers
  
• 1 T chopped shallots
  

salt and pepper to taste

• 
  

Dill Butter:

Bring liquid to boil in a 1-1/2 to 2 quart saucepan, watching constantly. Reduce heat to low and add 2 tablespoons butter. Immediately start whisking and continue to whisk until butter has blended smoothly into liquid. Add remaining butter in 2 tablespoon pieces, whisking constantly after each addition until smooth. (Do not let mixture boil.) Remove from heat and add chopped dill. Season with salt and pepper to taste. Keep warm and reserve.

Potato Salad:

Boil potatoes in salted water until tender, about 20 or 25 minutes. Peel potatoes and mash lightly with a fork. Toss potatoes with dill butter, chopped capers and chopped shallots. Season with salt and pepper to taste.

Presentation:

4 tablespoons dill butter

additional chopped dill

Spoon 1 tablespoon dill butter onto each of four plates. Mound potatoes in middle of dill butter. Arrange seared salmon on top of potatoes. Sprinkle with additional chopped dill, if desired.

Keywords: Side, Salad, Expert, Potatoes, Snack, French

( RG401 )