Smoked Salmon Smash Potatoes by Raina Patel

Ingredients

• 1 lb baby potatoes
• 4 oz wild caught smoked salmon
• 3 tbsp sour cream
• 1 lemon
• 1 small shallot
• 1 tbsp capers
• 2 tbsp fresh dill
• 2 pasture raised eggs
• 1/2 tsp (adjust to taste) salt
• 1/2 tsp (adjust to taste) black pepper
• 2 tbsp olive oil

Instructions

1. Preheat oven to 400°F (200°C).
2. Boil the baby potatoes in salted water until fork-tender, about 15-20 minutes.
3. Drain the potatoes and place them on a baking sheet lined with parchment paper.
4. Gently smash each potato with the bottom of a glass or mug, being careful not to break them completely apart.
5. Drizzle the smashed potatoes with olive oil and season with salt and pepper.
6. Roast for 20-25 minutes, or until crispy and golden brown.
7. While potatoes are roasting, finely mince the shallot and chop the fresh dill.
8. Zest half of the lemon.
9. Poach the eggs to your desired doneness.
10. To serve, top the crispy smashed potatoes with sour cream, smoked salmon, minced shallot, capers, dill, lemon zest, and a poached egg. Season with additional salt and pepper if needed.