Smoked Salmon Potatoes
Elevate your appetizer game with these elegant and flavorful Smoked Salmon Potatoes! Tender baby potatoes are perfectly boiled, hollowed out, and filled with a creamy dill-laced sour cream mixture, then topped with delicate smoked salmon and optional capers for a gourmet touch. A dash of lemon juice and olive oil adds brightness, while the fresh dill garnish ties it all together beautifully. This quick and easy recipe, ready in just 35 minutes, is ideal for parties, brunches, or as an impressive starter to any meal. Serve them chilled or at room temperature for a bite-sized treat that’s as delicious as it is visually stunning. Perfect keywords for this recipe include "smoked salmon appetizer," "stuffed potatoes recipe," and "dill sour cream topping."
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Ingredients
- 12 pieces Baby potatoes
- 150 grams Smoked salmon
- 100 grams Sour cream
- 1 tablespoon Fresh dill
- 1 teaspoon Lemon juice
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Capers (optional)
Directions
Step 1
1. Rinse the baby potatoes thoroughly under cool water and pat them dry.
Step 2
2. Place the potatoes in a large pot and cover them with water. Add a pinch of salt to the water.
Step 3
3. Bring the water to a boil over medium-high heat. Reduce the heat to low and let the potatoes simmer for approximately 15–20 minutes, or until they are tender when pierced with a fork.
Step 4
4. Drain the potatoes and allow them to cool slightly at room temperature.
Step 5
5. While the potatoes are cooling, prepare the sour cream mixture. In a small bowl, combine the sour cream, lemon juice, olive oil, salt, and black pepper. Stir until smooth.
Step 6
6. Chop the fresh dill finely. Reserve a small amount for garnish and mix the rest into the sour cream mixture.
Step 7
7. Once the potatoes are cool enough to handle, carefully slice off a small portion from the bottom of each potato, creating a flat base to help them stand upright.
Step 8
8. Using a small spoon or melon baller, scoop out a small cavity from the top of each potato. Be careful not to scoop too deeply and break the potato.
Step 9
9. Fill each potato cavity with a dollop of the sour cream mixture.
Step 10
10. Tear the smoked salmon into small pieces and place a piece on top of the sour cream filling in each potato.
Step 11
11. Garnish the stuffed potatoes with a pinch of fresh dill and a caper, if desired.
Step 12
12. Serve immediately or chill in the refrigerator for up to 2 hours before serving. Enjoy!
Nutrition Facts
| Serving size | (823.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 908.1 |
| Total Fat 40.6g | 0% |
| Saturated Fat 16.9g | 0% |
| Polyunsaturated Fat 2.8g | |
| Cholesterol 84.5mg | 0% |
| Sodium 2513.3mg | 0% |
| Total Carbohydrate 102.8g | 0% |
| Dietary Fiber 7.8g | 0% |
| Total Sugars 10.5g | |
| Protein 42.1g | 0% |
| Vitamin D 1026IU | 0% |
| Calcium 233.0mg | 0% |
| Iron 5.8mg | 0% |
| Potassium 2553.3mg | 0% |
Source of Calories