About 3 pounds potatoes, well-scrubbed
1 teaspoon salt
3 to 5 cloves garlic, peeled
½ to 1 cup plain yogurt
3 tablespoons finely chopped fresh dill
Freshly ground black pepper
Sprigs of fresh dill
Cut the potatoes into chunks about 1-inch in measure. Place in a saucepan with the garlic and cover with water. Add the salt, cover and simmer, until the potatoes are tender. Drain.
Use a potato masher to mash the potatoes and garlic together. Mash in the yogurt, enough to moisten as you prefer, and fresh dill. Season to taste with more salt and freshly ground pepper.
To cook the salmon burgers:
While the potatoes are cooking, heat some olive oil in a large skillet. Slip in the salmon burgers and cook about 5 minutes, until light golden on the bottom. Flip the burgers and cook another 5 minutes. (This is where you would slather generously with basil pesto—but today we are featuring another herb—dill.)
Cook another 5 minutes—you will see some of the salmon fat oozing white on the sides and top. Keep warm.
To serve: Spoon some of the garlic dill mashed potatoes on a plate and set the salmon burger on top. Garnish with fresh dill sprigs.
