Purple Potato-Crème Fraîche Salmon Bites – a delicious recipe with purple fingerling potatoes, creme fraiche, lime, lime, kosher salt, honey. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
In a kettle, cover potatoes with cold water. Bring to a boil, cover, turn off flame and allow to sit about 45 minutes to one hour until tender. Drain and allow to cool.
2
In a small bowl, whisk creme fraiche, lime juice and zest, salt, honey,and chives. Slowly add olive oil, blending until emulsified. Taste and adjust seasoning.
3
To assemble, take a potato, cut a sliver off the bottom so it will sit comfortably, and another sliver off the top. Spread or brush a small amount of dressing on top cut side. Take a thin slice of salmon, cut in half, twirl into a small roll and set atop potato. Drizzle a little dressing over and garnish with more chives. Repeat for each potato. Set on a serving platter.
672
kcal
Calories
37
g
Fat
69
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 pounds purple fingerling potatoes, scrubbed, 1/4 cup creme fraiche, grated zest of 1 lime, juice of 1/2 lime, and more.
Yes, Purple Potato-Crème Fraîche Salmon Bites 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.
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