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Crispy potato with soured cream​ and smoked salmon recipe

Crispy potato with soured cream​ and smoked salmon recipe

1 rating

Sometimes the simplest recipes are the best and this is no exception. Top crispy new potato slices with smoked salmon, soured cream and chives for the easiest party canapé recipe. See method

  • Makes 28
  • Takes 45 mins plus cooling
  • 38 calories / serving

Ingredients

  • 430g new potatoes, cut into 5mm slices
  • 1 tbsp vegetable oil​
  • 1½ tsp cornflour
  • 100g soured cream
  • 200g smoked salmon, roughly sliced
  • 10g chives, finely chopped​​

Perfect with:

Laphroaig 10 Year Old Single Malt Savour the fire, smoke and salty flavours of this single malt whisky Laphroaig 10 Year Old Single Malt
Savour the fire, smoke and salty flavours of this single malt whisky
If you haven't got any new potatoes, try dicing a large white potato instead

Each serving contains

  • Energy

    160kj
    38kcal
    2%
  • Fat

    2g 3%
  • Saturates

    1g 3%
  • Sugars

    0g 0%
  • Salt

    0.3g 4%

of the reference intake
Carbohydrate 3.1g Protein 2g Fibre 0.3g

Method

  1. Heat the oven to gas 6, 200°C, fan 180°C. Line a large baking tray with nonstick baking paper. Toss the potatoes with the oil and cornflour and season well, then spread out onto a large baking tray. Bake for 20 mins, then turn and bake for another 10 mins. Allow to cool on the tray to room temperature.​ 
  2. Top each potato slice with a little soured cream and a ribbon of smoked salmon. Season well with black pepper and scatter over the chives to serve.​

Pairing suggestion: Enjoy with a Smoky Ginger cocktail (makes 1). Fill a highball glass with ice, add 25ml Laphroaig 10 Year Old Single Malt and 200ml chilled ginger ale and garnish with a lemon wedge.

See more Smoked salmon recipes

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