1 tablespoon coriander seeds
2 teaspoons black peppercorns
12 new potatoes, scrubbed
8 garlic cloves (6 crushed + 2 finely grated)
1 lemon (2 tablespoons finely grated lemon peel + 2 tablespoons lemon juice)
salt & black pepper
1/2 dl olive oil, plus more for serving
1 tablespoon black or brown mustard seeds
1 small fennel onion, thinly sliced
2 radishes, thinly sliced on a mandolin
Dill sprigs (for serving)
Place coriander seeds and peppercorns in the middle of a layer of cheesecloth, gather the ends and tie closed with kitchen yarn. Let potatoes, spice bundle, crushed garlic, salt and 1 liter of water boil in a large saucepan over medium heat. Lower the heat and simmer for 11-13 minutes. Empty and discard the spices. Let the potatoes cool and then slice.
Whisk grated garlic, pepper, oil, 1 tablespoon grated lemon peel and 1 tablespoon lemon juice in a large bowl. Taste with salt. Add potatoes to the bowl and mix gently. Season with salt and pepper if necessary.
Place a fine-mesh strainer over a small bowl that can withstand heat. Heat 2 tablespoons of oil in a frying pan. Add the mustard seeds and wait until they start to pop, about 1 minute. Immediately pour the oil through the strainer into the bowl. Set the mustard seeds aside. Let the mustard oil cool slightly.
Combine fennel, radishes, mustard oil, mustard seeds, 1 tablespoon grated lemon peel and the remaining 1 tablespoon lemon juice in a large bowl. Arrange the potatoes on a plate and then add the fennel and radish combination. Decorate with a few sprigs of dill.