Scandi Smoked Salmon Potatoes Recipe

Introduction

Scandi smoked salmon potatoes are a delightful combination of tender new potatoes wrapped in rich smoked salmon, served with a tangy mustard and soured cream sauce. This dish is perfect for a light lunch, appetizer, or part of a Scandinavian-inspired spread.

Ingredients

• About 16 salad or new potatoes (longer ones work best, such as Pink Fir Apple)
• 2 x 150g packs smoked salmon slices (about 16 slices)
• 150ml soured cream
• 1 tbsp Dijon mustard
• 1 tbsp caster sugar
• 6 tbsp olive oil (half extra virgin, half mild recommended)
• 2 tbsp white wine vinegar
• ½ a 20g bunch dill, leaves well chopped

Instructions

1. Step 1: Boil the potatoes in their skins for 15 minutes until tender. Drain and let them cool.
2. Step 2: While the potatoes cook, whisk together the soured cream, Dijon mustard, caster sugar, olive oil, and white wine vinegar until smooth. Set aside, reserving the dill for later.
3. Step 3: Cut each slice of smoked salmon in half lengthwise to create two long strips.
4. Step 4: Halve the cooled potatoes slightly on a diagonal. Wrap each piece with a strip of smoked salmon and arrange them on a platter.
5. Step 5: Lightly season with pepper, a squeeze of lemon juice, and scatter with a few dill fronds. Be cautious with salt, as smoked salmon is already flavorful.
6. Step 6: Give the sauce a quick whisk, stir in the chopped dill, and season to taste. Pour the sauce into a dipping bowl alongside the soured cream.
7. Step 7: To serve, dip the salmon-wrapped potatoes into the soured cream, then spoon over a little of the mustard sauce for a perfect bite.

Tips & Variations

• For a quick alternative, toss 750g cooked new potatoes with 2 tablespoons chilled pesto, add 2 large chopped tomatoes and a handful of olives. Drizzle with olive oil for a vibrant side dish.

Storage

Store any leftover salmon-wrapped potatoes covered in the refrigerator for up to 1 day. The sauce can be kept separately for 2 days. Reheat the potatoes gently in a low oven or enjoy them cold as they pair well with the creamy sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

Yes, while longer new potatoes work best for wrapping, small waxy potatoes will also hold their shape and complement the smoked salmon nicely.

Is it possible to make this dish ahead of time?

You can prepare the potatoes and sauce in advance, but wrap the salmon around the potatoes just before serving to keep them fresh and prevent the fish from drying out.

Scandi Smoked Salmon Potatoes Recipe

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★★★★★

4.5 from 95 reviews

• Author: Cleo
• Total Time: 25 minutes
• Yield: 16 servings (one piece per potato half) 1x
• Diet: Low Fat

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Description

Deliciously simple Scandinavian-inspired smoked salmon potatoes featuring tender boiled new potatoes wrapped in smoky salmon, served with a tangy mustard and dill sauce and creamy soured cream for dipping. This elegant appetizer or light meal combines fresh herbs, citrus, and smooth textures for a light and tasty dish perfect for entertaining or a casual meal.

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Ingredients

Scale 1x2x3x

Potatoes and Salmon

• About 16 salad or new potatoes (preferably longer varieties like Pink Fir Apple)
• 2 x 150g packs smoked salmon slices (about 16 slices)

Sauce

• 150ml pot soured cream
• 1 tbsp Dijon mustard
• 1 tbsp caster sugar
• 6 tbsp olive oil (half extra virgin, half mild)
• 2 tbsp white wine vinegar
• ½ a 20g bunch dill, leaves well chopped

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Instructions

1. Boil the potatoes: Place the potatoes in a pot of boiling water with their skins on and cook for about 15 minutes until they are tender when pierced with a knife. Drain the potatoes and allow them to cool to room temperature.
2. Prepare the sauce: While the potatoes are boiling and cooling, whisk together the soured cream, Dijon mustard, caster sugar, olive oil, and white wine vinegar in a bowl until smooth. Set aside.
3. Cut the salmon: Cut each slice of smoked salmon in half lengthwise to create two long strips from each piece.
4. Assemble the potatoes and salmon: Slice the cooled potatoes in half diagonally. Wrap a strip of smoked salmon around each potato half and arrange them neatly on a serving platter.
5. Season and garnish: Optionally sprinkle a small pinch of salt (careful as the salmon is already salty), fresh cracked black pepper, a squeeze of lemon juice, and scatter some fresh dill fronds over the platter for added aroma and flavor.
6. Finish the sauce: Give the sauce a quick whisk, then fold in the chopped dill. Taste and adjust seasoning if necessary. Pour the sauce into a dipping bowl. Spoon the soured cream into another dipping bowl.
7. Serve: To eat, dip the salmon-wrapped potatoes into the soured cream and then spoon over a little of the tangy mustard and dill sauce for a delicious combination of flavors.

Notes

• Use longer-shaped new potatoes like Pink Fir Apple for a better wrap around the salmon.
• Be cautious with additional salt as smoked salmon is already salty.
• Try adding a squeeze of fresh lemon juice to brighten the dish before serving.
• This dish works great as an appetizer or a light lunch.
• For a quick variation, toss cooked potatoes with pesto and add tomatoes and olives for a different side option.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Boiling
• Cuisine: Scandinavian

Keywords: smoked salmon potatoes, Scandinavian appetizer, new potatoes, soured cream sauce, dill mustard sauce, boiled potatoes, easy appetizer