- 12 small red boiling potatoes
- 2 ounces smoked salmon, coarsely chopped
- 1/4 cup finely chopped fennel bulb (sometimes called anise)
- 1 teaspoon fresh lemon juice
- 1/4 cup reduced-fat sour cream
- Garnish: fennel fronds or fresh dill sprigs
- Cover potatoes with salted water by 1 inch in a large saucepan, then simmer, uncovered, until just tender, about 15 minutes. Drain in a colander and cool.
- Stir together salmon, fennel bulb, lemon juice, and salt and pepper to taste.
- Halve cooled potatoes and season cut sides with salt and pepper. Arrange, cut sides up, on a platter (if potatoes wobble, cut a thin slice off rounded bottoms), then dot each with 1/2 teaspoon sour cream. Mound salmon on top.