Salmon and caviar-topped potatoes recipe

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30 - 40



Nutrition per portion

Calories 35 kCal 2%
Fat 2g 3%

These delicious canapés make a great dinner party nibble – and you can start preparing them the night before


  • 500g (1lb) new potatoes, scrubbed
  • 2-3 tbsp chopped fresh chives, plus extra for garnish
  • 200ml carton crème fraîche
  • 150-200g packet smoked salmon, cut into thin strips
  • Caviar, for garnish


  • Place the potatoes in a saucepan and cover them with water. Bring to the boil and cook the potatoes for 15-20 minutes, or until they are just tender. Remove the pan from heat and drain the potatoes. Run cold water over the potatoes to cool them quickly.

  • Stir the chopped chives into the crème fraîche.

  • Cut the cold potatoes in half and spoon a little of the crème fraîche mixture on each, and then arrange a strip of smoked salmon on top. Spoon on a little caviar and garnish with chives. Serve within 30 minutes of making.

Top tip for making Salmon and caviar-topped potatoes

The potatoes can be cooked up to the end of step 1 the day before. Then store them in a plastic bag in the fridge overnight.

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