Scandi smoked salmon potatoes
Inspired by gravadlax, these little bites with a fresh, fragrant sauce are a great appetizer
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 mins
Cook 15 mins
- 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.
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.
PER SERVING
291 kcalories, protein 15g, carbohydrate 17g, fat 19 g, saturated fat 5g, fibre 1g, sugar 5g, salt 2.63 g
Recipe from Good Food magazine, May 2009.
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http://www.bbcgoodfood.com/recipes/10590/
http://www.bbcgoodfood.com/recipes/10590/
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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
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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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 mins
Cook 15 mins
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
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
PER SERVING
291 kcalories, protein 15g, carbohydrate 17g, fat 19 g, saturated fat 5g, fibre 1g, sugar 5g, salt 2.63 g
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21 June 2009
Frantic Flapjack rated and commented on this recipe
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11 July 2010
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