Scandi Smoked Salmon Potatoes
This delightful recipe combines tender salad potatoes wrapped in flavorful smoked salmon slices, perfect for a light and elegant appetizer or a tasty addition to a brunch spread. The creamy dill sauce enhances each bite with a burst of herby and tangy goodness. Enjoy the refreshing flavors and textures of this dish that are sure to impress your guests or satisfy your craving for a delicious and easy-to-make treat.
— Constant Cookbook
Ingredients
- about 16 salad or new potatoes - longer ones work best (I used Pink Fir Apple)
- 2 x 150g packs smoked salmon slices (or about 16 slices)
- 150ml pot soured cream
- 1 tbsp Dijon mustard
- 1 tbsp caster sugar
- 6 tbsp olive oil (I used half extra virgin, half mild)
- 2 tbsp white wine vinegar
- ½ a 20g bunch dill , leaves well chopped
Instructions
- Boil the potatoes in their skins for 15 mins until tender, then drain and cool. Meanwhile, whisk all the sauce ingredients together, except the dill. Cut each piece of salmon in half to make two long strips.
- Halve the potatoes slightly on a diagonal, then wrap a piece of smoked salmon around each piece and place onto a platter. If you want to add salt, go easy, as the salmon is highly seasoned. Scatter with pepper, a squeeze of lemon and a few dill fronds. Give the sauce a quick whisk, add the chopped dill, season to taste, then pour into a dipping bowl. Scoop the soured cream into another. To eat, dip the potatoes into the cream, then spoon over a little sauce.
Cook Time
15M
Prep Time
PT15M
Yield
Serves 6
Nutrition
- Calories: 291 calories
- Fat Content: 19 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 17 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 15 grams protein
- Sodium Content: 2.63 milligram of sodium
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