New Potatoes with Salmon and Sour Cream Sauce

How to prepare new potatoes with salmon and sour cream sauce

1. The sauce can be prepared ahead and kept in the refrigerator. Dice the onion into the smallest cubes possible and sprinkle with salt. Let it sit for 5 minutes. Add the vinegar and let it sit for another 10 minutes.
2. Meanwhile, blend the sour cream, oil and mustard in an immersion blender until you get a smooth sauce. Grind in plenty of black pepper, add a little salt and blend briefly again. Pour over the onion and mix.
   * you will get more sauce than necessary for this recipe; the rest can be used as salad dressing
   
3. Place the salmon in a non-stick and heat-resistant dish (just big enough to fit the fish). Sprinkle with salt and pour the oil over it.
   
4. Bake the salmon at 200°C (390°F) for 20 minutes (for medium, still succulent).
5. Peel the potatoes and cut into quarters. Boil in salted water until a fork goes in easily. Drain well.
7. Put a little oil in a pan and add the potatoes. Sprinkle with salt, grind black pepper, add 1/4 teaspoon chili if you want them slightly spicy and crumble 1/2 teaspoon dried oregano on top. Sauté over medium heat, stirring occasionally, until the potatoes get a little color on all sides.
8. Break the cooked salmon into large pieces (without skin) and add over the potatoes. Mix gently.
9. Mix the arugula with 1 tablespoon of sour cream sauce.
   
10. To serve: pour a thin layer of sour cream sauce on the bottom of a wide platter. Arrange the potatoes with salmon on top. Scatter the arugula over it. Serve immediately with extra sauce if desired.
    

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