Shaved Fennel and Smoked Salmon Salad

12 ounces new potatoes, quartered

4 tablespoons olive oil, divided

Salt and ground black pepper

1 large or 2 medium bulbs fennel, trimmed

½ small red onion

2 tablespoons rice vinegar

2 tablespoons whole-grain mustard

½ teaspoon sugar

8 ounces cold-smoked salmon

1 tablespoon lemon juice

Chopped fresh dill

Heat the oven to 425 degrees.

In a medium bowl, toss the potatoes with 1 tablespoon of the olive oil. Season lightly with salt and pepper. Transfer the potatoes to a baking sheet, then roast until tender and lightly browned, 15-20 minutes. Transfer the roasted potatoes to a plate and refrigerate just until no longer hot, about 10 minutes.

While the potatoes cook and cool, use a mandoline or food processor to shave the fennel as thinly as possible. Do the same with the onion. Set aside.

In a large bowl, whisk together the vinegar, 2 tablespoons of the remaining olive oil, the mustard, sugar and a hefty pinch each of salt and pepper. Add the shaved fennel and onion, then toss until well coated. Divide the mixture between 4 serving plates. Top with the cooled potatoes.

Divide the salmon into thin slices. In a medium bowl, drizzle the salmon with the remaining 1 tablespoon of olive and the lemon juice. Gently toss to coat, then season with pepper. Mound a quarter of the salmon over each salad, then sprinkle with fresh dill.

Serves four.

Nutrition values per serving: 280 calories, 17 g fat (2.5 g saturated, 0 g trans), 22 g carbohydrates, 3 g fiber, 2 g sugar, 13 g protein, 15 mg cholesterol, 870 mg sodium.

J.M. Hirsch, The Associated Press