Fingerling Potatoes with Avocado and Smoked Salmon
- 1 lb Fingerling potatoes, halved lengthwise
- 1 tbsp Olive oil
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1 Ripe avocado, halved
- 1 tbsp Fresh dill, minced; plus more sprigs for garnish
- 1 tsp Lemon zest
- 2 tsps Fresh lemon juice
- 1/8 tsp Salt
- 4 ozs Smoked salmon, thinly sliced
Pairing Notes: The creaminess of the avocado plays off the Rosé’s crispness, and the smoked salmon highlights the wine’s acidity.
Chef's Tip: If you scoop out a little of the potato flesh before baking, it makes a nice "bowl" for the avocado, and will help crisp up the potatoes.
Recipe courtesy of Jackie Mills, Southern Living, via Myrecipes.com; Photo courtesy of Jim Franco.