Smoked Salmon on Crispy Crushed Potatoes With Dill 

smoked-salmon-potatoes-dill
Photo by Danny Kim
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 260 calories
    • Fat 16 g (5 g saturated fat)
    • Cholesterol 25 mg
    • Sodium 230 mg
    • Protein 8 g
    • Carbohydrate 19 g
    • Sugar 3 g
    • Fiber 3 g
    • Iron 1 mg
    • Calcium 24 mg

Boil the potatoes in a large pot of salted water until partly tender (a paring knife will meet resistance only in the very center), 12 to 15 minutes. Let cool slightly. Gently crush each potato to flatten slightly.

Heat the oil in a large skillet over medium-high heat. Cook the potatoes until browned and crisp, 4 to 5 minutes per side. Season with salt and pepper.

Top the potatoes with the sour cream, smoked salmon, dill, and flaky sea salt. 

Ingredients

  1. Check 1 pound fingerling potatoes
  2. Check kosher salt and black pepper
  3. Check 3 tablespoons olive oil
  4. Check 1/2 cup sour cream
  5. Check 4 ounces sliced smoked salmon
  6. Check 1 tablespoon chopped dill
  7. Check flaky sea salt, for serving

Directions

  1. Boil the potatoes in a large pot of salted water until partly tender (a paring knife will meet resistance only in the very center), 12 to 15 minutes. Let cool slightly. Gently crush each potato to flatten slightly.
  2. Heat the oil in a large skillet over medium-high heat. Cook the potatoes until browned and crisp, 4 to 5 minutes per side. Season with salt and pepper.
  3. Top the potatoes with the sour cream, smoked salmon, dill, and flaky sea salt.