Scandi smoked salmon potatoes

Scandi smoked salmon potatoes

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(3 ratings)

Prep: 15 mins Cook: 15 mins


Serves 6
Inspired by gravadlax, these little bites with a fresh, fragrant sauce are a great appetizer

Nutrition and extra info

Nutrition: per serving

  • kcal291
  • fat19g
  • saturates5g
  • carbs17g
  • sugars5g
  • fibre1g
  • protein15g
  • salt2.63g
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  • about 16 salad or new potatoes - longer ones work best (I used Pink Fir Apple)



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 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)
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp white wine vinegar
  • ½ a 20g bunch dill, leaves well chopped


  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.

  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.

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Comments, questions and tips

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11th Jul, 2010
I have made these twice and everyone loved them, especially the sweet mustard sauce. Will make again.
Frantic Flapjack
21st Jun, 2009
Not too impressed with these. The salmon didn't stay around the potatoes and I don't think you need the sour cream as well as the sweet mustard sauce. Maybe it would work better if the salmon was secured with a cocktail stick which could then be held to dip the potato into the sauce.
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