Cumin-Roasted Potatoes With Caviar And Smoked Salmo

Name: Cumin-Roasted Potatoes With Caviar And Smoked Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lemons; 1/2 cup water; 4 teaspoons coarse kosher salt; 1/4 cup fresh lemon juice; 1/4 cup extra-virgin olive oil; 1/2 cup creme fraiche or sour cream; 1 teaspoon (packed) minced fresh dill; 1 teaspoon (packed) minced fresh cilantro; 2 tablespoons olive oil, divided; 1 1/2 teaspoons coarsely crushed cumin seeds; 12 small fingerling potatoes, halved lengthwise (about 14 ounces); 3 ounces thinly sliced smoked salmon, cut into 1/2-inch-by-2 1/2-inch strips; 1 ounce caviar; Small fresh dill sprigs

Servings: persons

2 lemons
1/2 cup water
4 teaspoons coarse kosher salt
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1/2 cup creme fraiche or sour cream
1 teaspoon (packed) minced fresh dill
1 teaspoon (packed) minced fresh cilantro
2 tablespoons olive oil, divided
1 1/2 teaspoons coarsely crushed cumin seeds
12 small fingerling potatoes, halved lengthwise (about 14 ounces)
3 ounces thinly sliced smoked salmon, cut into 1/2-inch-by-2 1/2-inch strips
1 ounce caviar
Small fresh dill sprigs

1
Using vegetable peeler, remove peel (yellow part only) from lemons. Simmer peel, 1/2 cup water, and 4 teaspoons kosher salt in heavy small saucepan over medium-high heat until salt dissolves. Reduce heat to low and simmer until liquid is reduced to 2 tablespoons and peel is tender, stirring occasionally, about 10 minutes. Transfer peel with liquid to jar. Add lemon juice and extra-virgin olive oil. Refrigerate at least 1 day and up to 1 week.
2
Drain peel; mince. Stir creme fraiche, minced dill, cilantro, and 1 tablespoon minced peel in small bowl. Cover and chill at least 2 hours and up to 8 hours.
3
Set rack at lowest position in oven and preheat to 450u00b0F. Brush nonstick baking sheet with 1 tablespoon olive oil. Combine 1 tablespoon olive oil and cumin in large bowl. Add potatoes; toss to coat. Sprinkle with salt and pepper. Arrange potatoes, cut side down, on baking sheet and roast until tender and cut sides are brown, about 12 minutes. Cool slightly.
4
Arrange potato halves, cut side up, on platter. Top each with 1 teaspoon creme fraache, 1 salmon strip, and 1/2 teaspoon caviar. Garnish with dill sprigs.

466

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 lemons, 1/2 cup water, 4 teaspoons coarse kosher salt, 1/4 cup fresh lemon juice, and more.

Yes, Cumin-Roasted Potatoes With Caviar And Smoked Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cumin-Roasted Potatoes With Caviar And Smoked Salmon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions