Name: Scandi smoked salmon potatoes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: Swedish
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

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Scandi smoked salmon potatoes

Scandi smoked salmon potatoes

Jane Hornby

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Serves 6

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 3.6 out of 5.3 ratingsRate

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Inspired by gravadlax, these little bites with a fresh, fragrant sauce are a great appetizer

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Ingredients

Nutrition

Units:

MetricUS

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

For the sweet mustard sauce

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

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Nutrition: per serving

kcal291
fat19g
saturates5g
carbs17g
sugars5g
fibre1g
protein15g
salt2.63g

Method

step 1

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.
step 2

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.

RECIPE TIPS

QUICK PESTO POTATOES

Toss 750g cooked new potatoes with 2 tbsp chilled pesto, then add 2 large tomatoes, chopped, and a handful olives. Toss together with a drizzle olive oil – great on the side with sausages and grills.

Recipe from Good Food magazine, May 2009

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A star rating of 3.6 out of 5.3 ratings

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