Spring is the time when we start to feel like we no longer crave usual winter stews and warming soups. Eyes start to look for the lighter options, and hands almost without our control start to pick and cut radishes, onions, dill and cucumbers for fresh salads. You must love boiled new potatoes with some butter and dill. They are probably one of the most desired Lithuanian dishes. It reminds Lithuanians of home and it goes perfectly with cold Lithuanian beetroot soup. Boiled potatoes with dill aren’t any less delicious in salads topped with crunchy seeds and smoked cottage cheese with garlic. This salad is filling enough so it’s a perfect lunch dish. Make portions bigger to meet your needs. You can’t go wrong with it.
2 tbsp. pumpkin seeds
2 tbsp. sunflower seeds
6 small new potatoes
2 tbsp. fresh dill
piece of butter
1 small cucumber
bunch of spring onion leaves
smoked cottage cheese with garlic
1 tbsp. mild mustard
2 tbsp. sour cream
freshly ground black pepper
Fry pumpkin and sunflower seeds in a dry pan.
Peel the potatoes and cut them in halves. Add them to a pan with water, bring to a boil, add some salt and cook until soft.
Drain off the water. Add a piece of butter and chopped dill. Cover the pot and lightly shake it for the dissolved butter and dill to stick to the potatoes.
Cut radishes and cucumber into thin slices. Chop the onions leaves.
In a separate cup, mix the mustard, sour cream and season with salt and pepper.
Place potato halves on two deeper plates. Add cucumber slices on top and then radish slices. Sprinkle with chopped spring onion leaves, seeds, crumbled cottage cheese. Season with salt and pepper to taste.
Serve sprinkled with dressing.
Recipe by www.duonosirzaidimu.lt