Name: Cumin-Roasted Potatoes with Caviar and Smoked Salmon
Yield: Makes 24
Ingredients: 2 lemons; 1/2 cup water; 4 teaspoons coarse kosher salt; 1/4 cup fresh lemon juice; 1/4 cup extra-virgin olive oil; 1/2 cup crème fraîche or sour cream; 1 teaspoon (packed) minced fresh dill; 1 teaspoon (packed) minced fresh cilantro; 2 tablespoons olive oil, divided; 1 1/2 teaspoons coarsely crushed cumin seeds; 12 small fingerling potatoes, halved lengthwise (about 14 ounces); 3 ounces thinly sliced smoked salmon, cut into 1/2-inch-by-2 1/2-inch strips; 1 ounce caviar; Small fresh dill sprigs

Cumin-Roasted Potatoes with Caviar and Smoked SalmonMark Thomas

Preserved lemon, an essential ingredient in Moroccan cooking, is made by pickling lemons in salt, lemon juice, and olive oil. Here, preserving just the peel (begin at least a day ahead) is an easy way to add an exciting note to the crème fraäche.

Market tip:

Our choice to top the potatoes is American caviar—still indulgent but not endangered. Order it from petrossian.com or tsarnicoulai.com.

Recipe notes

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