Because the crème fraîche melts into the potatoes, this dish has the virtue of tasting lush without appearing overly so. For an even more sumptuous look, give the salad a generous dollop on top.

　　

Ingredients

Serves 4

　　

For the slaw:

4 cups thinly sliced green cabbage (about 3/4 pound)

　　2 tablespoons minced fresh dill

　　2 tablespoons olive oil

　　1 tablespoon rice vinegar

　　1/2 teaspoon salt, or to taste

　　

For the potato salad:

1 pound small red potatoes

　　2 tablespoons olive oil

　　1 tablespoons rice vinegar

　　1/3 to 1/2 cup crème fraîche, or to taste

　　4 ounces (about 1/3 cup) salmon roe (preferably fresh)

　　Lemon juice to taste

　　

To assemble:

6 ounces thinly sliced smoked salmon

　　

Make the slaw:

Step 1

In a bowl toss together the cabbage, the dill, the oil, the vinegar, and the salt and chill the slaw, covered.

　　

Make the potato salad:

Step 2

Cut the potatoes, unpeeled, into eights and in a steamer set over simmering water steam them, covered for 8 to 10 minutes, or until they are just tender. Transfer the potatoes to a bowl, toss them while they are still warm with the oil, the vinegar, and salt and pepper to taste, and let them cool, stirring gently once or twice until they are lukewarm. Add the crème fraîche, the roe, and the lemon juice, stirring the salad gently to avoid breaking up the potatoes.

　　

Step 3

Arrange the smoked salmon around the edge of a platter, spread the slaw in the center, and mound the potato salad over the slaw.