Salmon with Ketakaviar and Potato Salad

Ingredients

• 1 kg small potatoes (firm‑cooking)
• Salt
• 1 handful chives
• 2 tbsp mayonnaise
• 1 tbsp yogurt
• pepper (ground)
• 1 lemon
• 30 g salmon caviar
• 200 g smoked salmon
• chive sprigs (for garnish)

Instructions

1. 1.

   Cook the potatoes in salted water for about 20 minutes, let cool and peel. Slice into thick rounds. Wash the chives, pat dry with paper towels and cut into small rolls.

2. 2.

   Toss the potatoes with mayonnaise and yogurt, season with salt and pepper, then fold in the chive rolls. Wash the lemon, quarter it and slice thinly.

3. 3.

   Distribute the salmon caviar over the potato salad, garnish with chive sprigs, and serve alongside smoked salmon and lemon slices.