Scandi Smoked Salmon Potatoes
These appetisers take inspiration from gravadlax, combining tender boiled potatoes with seasoned smoked salmon. They are served with a fragrant sauce made from soured cream, Dijon mustard, and fresh dill, alongside a separate bowl of cream for dipping. Ideal for a Scandinavian-style buffet, lunch, or as a starter, these little bites are fresh and flavourful. The recipe serves 6 and takes about 30 minutes to prepare.
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
- 1/2 a 20g bunch dill leaves well chopped
Method
- Cook the potatoes in their skins in boiling water for 15 mins until tender. Drain them and allow to cool. While they cook, mix all the sauce ingredients together, leaving out the dill. Slice each salmon piece into two long strips.
- Cut the cooled potatoes in half on a slight diagonal. Take a strip of smoked salmon and wrap it around each potato half, arranging them on a serving platter. Add salt sparingly due to the salmon's seasoning. Finish with black pepper, a little lemon juice, and some dill fronds. Whisk the sauce briefly, stir in the chopped dill, and adjust the seasoning. Pour it into a bowl for dipping. Place the soured cream in a separate bowl. To serve, first dip a potato into the cream, then add a small amount of the sauce.
Nutrition (per serving)
Calories291 kcal
Fat19 g
Saturates5 g
Carbs17 g
Sugars5 g
Fibre1 g
Protein15 g
Sodium1052 mg
Salt2 g
Recipe details
Skill levelEasy
CategorySnack
Cuisinescandinavian
