Scandi smoked salmon potatoes


Scandi smoked salmon potatoes

Scandi smoked salmon potatoes
Scandi smoked salmon potatoes

This starter (or nibble with drinks) is based on the classic Scandinavian recipe for gravadlax, but it is a lot less fuss to prepare!


Takes 30 minutes • Serves 6 (as a starter)

– about 16 salad or new potatoes – longer shaped ones work best (we used Pink Fir Apple).

– 2 × 150g packs smoked salmon slices (or about 16 slices).

– 1 lemon, for squeezing.

– a few fresh dill fronds.

– 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 × 20g bunch dill, leaves well chopped.


Step 1:
Boil the potatoes in their skins for around 15 minutes until tender, then drain and cool. Meanwhile, whisk all the sauce ingredients together, except the dill.

Step 2:
Cut each slice 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 on to a platter. (If you want to add salt, go easy, as the salmon is highly seasoned.) Scatter with a grinding of black pepper, a squeeze of lemon and a few dill fronds.

Step 3:
Give the sauce a quick whisk, add the chopped dill, season to taste, then pour into a dipping bowl.

Step 4:
Scoop the soured cream into another dipping bowl. To eat, dip the potatoes into the cream, then spoon over a little sauce.

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