podsandpuppies

5-Ingredient Smoked Salmon and Potato Salad
Prep 5 mins Cook 15 mins Active 15 mins Total 20 mins Serves 4 to 6 servings

Ingredients

2 pounds fingerling or new potatoes, preferably a red or yellow waxy variety, sliced into 1/2-inch coins
Kosher salt
3/4 cup sour cream or crème fraiche
1 tablespoon juice from 1 lemon
3 ounces smoked salmon, finely chopped
1/4 cup finely chopped fresh herbs such as parsley, chives, tarragon, or scallions
Freshly ground black pepper

Directions

In a large pot, cover potatoes with water by 1 inch and season heavily with salt. Bring to a boil over high heat, reduce to a simmer, and cook until potatoes are easily pierced with a wooden skewer or the tip of a paring knife, about 15 minutes. Drain and let cool slightly.

Meanwhile, in a large bowl, combine sour cream lemon juice, chopped salmon, and herbs. Season to taste with salt and pepper.

When potatoes have cooled slightly but are still warm, add to bowl and toss to combine and coat with dressing. Serve. Salad can be kept in a sealed container in the refrigerator for up to 3 days. Serve cold or allow to come to room temperature.

Lemon Meringue Pie Cocktail
Yield: 4 dessert cocktails Prep: 30 minutes Chill time (Optional): 1 hour Cook: 10 minutes Total Time: 1 hour 40 minutes

Ingredients:

1 cup lemon curd store-bought or homemade lemon curd
180 mL vodka 6 fl oz
120 mL limencello 4 fl oz
60 mL freshly squeezed lemon juice 2 fl oz
Ice optional
simple syrup optional
Swiss meringue topping (for 4 cocktails)
2 egg whites 60 mL
100 g white sugar ½ cup
¼ tsp cream of tartar
1 pinch sea salt
Garnishes
4 lemon oatmeal lace cookies or any kind of plain wafer / or biscoff cookie

Instructions:

In a large jug or blender jug, place the lemon curd, vodka, limoncello, and lemon juice.
1 cup lemon curd, 180 mL vodka, 120 mL limencello, 60 mL freshly squeezed lemon juice
Blend until combined with a blender or stick blender.
Taste and add more simple syrup or lemon juice to get the desired tangy / sweetness flavor balance.
simple syrup
If using immediately, add a generous amount of ice and stir to chill the cocktail.
Ice
Immediately strain the drink into 4 cocktail glasses.
Alternatively, you can cover the mixture and place it in the fridge to chill, so you can serve it later.
Swiss meringue topping
Follow my step by step recipe to make swiss meringue for more detailed tips. Since this is only for 2 egg whites, it'll be easier to make the meringue with a hand mixer. For 4 or more egg whites, use a stand mixer. It can be made with a whisk too, but this will take a while. Use a large balloon whisk to make the process easier by hand.
Make the swiss meringue just before you’re ready to serve the cocktail.
In a small pot, place some water (about 2 – 3 inches) and bring it to a simmer over medium heat.
In a clean metal bowl, place the egg whites, cream of tartar, salt, and sugar. Whisk together to mix all the ingredients.
2 egg whites, 100 g white sugar, ¼ tsp cream of tartar, 1 pinch sea salt
Place the bowl over the simmering pot of water and whisk the egg white and sugar mixture continuously until the mixture registers between 170 – 175°F with an instant read thermometer. The time will depend on the heat and the bowl size, but it usually takes me about 10 minutes for 2 egg whites.
Once the correct temperature is reached, remove the bowl from the heat and whisk with an electric hand whisk on high speed until the meringue forms stiff peaks.
Use immediately.
Assembly
Divide the chilled lemon meringue martini between 4 glasses.
Top it with a generous dollop of the swiss meringue and use a kitchen torch to caramelize the surface.
Garnish with a lemon oat lace cookie, or alternatively serve with a wafer or biscoff cookie.
4 lemon oatmeal lace cookies