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Easy & Expert Recipes For Salmon and Potato Bites

Salmon and Potato Bites Two Ways — Beginner and Expert

Are you staying in this New Year's Eve? If you're one of the many throwing an intimate gathering or attending a house party, consider counting down the clock with elegant salmon-topped potato bites.

Smoked salmon, cream, and grated potato pancakes are a classic pairing — but on a busy night like New Year's Eve, skip the labor-intensive task of grating potatoes and halve them instead. If you prefer a pared-down flavor profile, top potatoes with a simple combination of salmon, fennel, lemon, and sour cream.

For a blowout appetizer, up the sophistication factor by stuffing delicate fingerlings with a home-preserved lemon topping, crème fraîche, and indulgent — but sustainable — American caviar. See both options when you read on.

Beginner Salmon and Potato Bites

Easy Recipe for Salmon and Potato Bites


  1. 12 small (1 1/2-inch) red boiling potatoes
  2. 2 ounces smoked salmon, coarsely chopped
  3. 1/4 cup finely chopped fennel bulb (sometimes called anise)
  4. 1 teaspoon fresh lemon juice
  5. 1/4 cup reduced-fat sour cream
  6. Garnish: fennel fronds or fresh dill sprigs


  1. Cover potatoes with salted water by 1 inch in a large saucepan, then simmer, uncovered, until just tender, about 15 minutes. Drain in a colander and cool.
  2. Stir together salmon, fennel bulb, lemon juice, and salt and pepper to taste.
  3. Halve cooled potatoes and season cut sides with salt and pepper. Arrange, cut sides up, on a platter (if potatoes wobble, cut a thin slice off rounded bottoms), then dot each with 1/2 teaspoon sour cream. Mound salmon on top.

Makes 24 hors d'oeuvres.

Average( votes):

Expert Salmon and Potato Bites

Expert Recipe For Salmon and Potato Bites


  1. 2 lemons
  2. 1/2 cup water
  3. 4 teaspoons coarse kosher salt
  4. 1/4 cup fresh lemon juice
  5. 1/4 cup extra-virgin olive oil
  6. 1/2 cup crème fraîche or sour cream
  7. 1 teaspoon (packed) minced fresh dill
  8. 1 teaspoon (packed) minced fresh cilantro
  9. 2 tablespoons olive oil, divided
  10. 1 1/2 teaspoons coarsely crushed cumin seeds
  11. 12 small fingerling potatoes, halved lengthwise (about 14 ounces)
  12. 3 ounces thinly sliced smoked salmon, cut into 1/2-inch-by-2 1/2-inch strips
  13. 1 ounce caviar
  14. Small fresh dill sprigs, for garnish


  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 crème fraîche, 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 450°F. 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 crème fraîche, 1 salmon strip, and 1/2 teaspoon caviar. Garnish with dill sprigs.

Makes 24 hors d'oeuvres.

Average( votes):
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PinkNC PinkNC 6 years
Sounds good.
PinkNC PinkNC 6 years
Sounds good.
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