Halve the potatoes slightly on a
diagonal, then wrap a piece of smoked
salmon around each piece and place
onto a platter. If you want to add salt, go
easy, as the salmon is highly seasoned.
Scatter with pepper, a squeeze of lemon
and a few dill fronds. Give the sauce a
quick whisk, add the chopped dill, season
to taste, then pour into a dipping bowl.
Scoop the soured cream into another.
To eat, dip the potatoes into the cream,
then spoon over a little sauce.