Warm Potatoes with Smoked Salmon Recipe

Name: Warm Potatoes with Smoked Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small Torpedo onion, thinly sliced, or 1 cup thinly sliced Vidalia onion; 1 1/2 tablespoons red wine vinegar; 1 pound fingerling potatoes, cut into 1 1/2-inch chunks; 1 bay leaf; Kosher salt and freshly ground pepper; 2 tablespoons extra-virgin olive oil; 1/2 pound thinly sliced smoked salmon; 1 tablespoon capers, drained; 1 tablespoon fresh lemon juice; 1/4 cup creme fraiche; 2 tablespoons chervil leaves; 1 teaspoon minced chives

Servings: persons

1 small Torpedo onion, thinly sliced, or 1 cup thinly sliced Vidalia onion
1 1/2 tablespoons red wine vinegar
1 pound fingerling potatoes, cut into 1 1/2-inch chunks
1 bay leaf
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1/2 pound thinly sliced smoked salmon
1 tablespoon capers, drained
1 tablespoon fresh lemon juice
1/4 cup creme fraiche
2 tablespoons chervil leaves
1 teaspoon minced chives

1
In a small bowl, toss the sliced onion with the vinegar to coat.
2
In a medium saucepan, combine the potatoes with the bay leaf and 1 tablespoon of salt, cover with 1 inch of cold water and bring to a boil.
3
Cook over moderate heat until the potatoes are fork-tender, about 12 minutes.
4
Drain the potatoes, return them to the saucepan and toss with a generous pinch of pepper and 1 tablespoon of the olive oil.
5
Spoon the potatoes onto 4 plates and arrange the smoked salmon over them.
6
Drain the onion slices and return them to the bowl.
7
Add the capers, lemon juice and the remaining 1 tablespoon of olive oil and spoon the onion mixture over the smoked salmon.
8
Add the creme fraiche to the bowl, stir once or twice and then drizzle it over all.
9
Scatter the chervil and chives on top and serve.

280

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 12 ingredients. The key ingredients include: 1 small Torpedo onion, thinly sliced, or 1 cup thinly sliced Vidalia onion, 1 1/2 tablespoons red wine vinegar, 1 pound fingerling potatoes, cut into 1 1/2-inch chunks, 1 bay leaf, and more.

Yes, Warm Potatoes with 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.

Warm Potatoes with Smoked Salmon

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