Salmon and caviar-topped potatoes Recipe

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makes:

30 - 40

Cost:

not

Nutrition per portion

RDA
Calories 35 kCal 2%
Fat 2g 3%
  -  Saturates Arrayg 0%

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

Ingredients

  • 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

Method

  • 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.

More Recipe Ideas

Top Tip

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.