Smoked Salmon Potatoes Recipes
Give twice-baked potatoes a rest this year and try these stuffed spuds. Smoked salmon and cream cheese blended with lemon juice and dill are simply piped into small red potatoes. Leftovers are even good with eggs for breakfast. -Taste of Home Test Kitchen
Recipe From tasteofhome.com
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 3 dozen.
Number Of Ingredients 9
Savory and hearty, this soup will make you crave for more!
Recipe From allrecipes.com
Provided by Jordan VanDijk
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h20m
Yield 5
Number Of Ingredients 12
Make and share this Smoked Salmon Scalloped Potatoes recipe from Food.com.
Recipe From food.com
Provided by Abe ray
Categories Potato
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 7
Smoked salmon adds just the right amount of saltiness to layers of golden spuds. Thinly sliced potatoes in concentric circles make a pretty galette. This one has a cool, fluffy spread that pairs perfectly with smoked salmon.
Recipe From marthastewart.com
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Number Of Ingredients 8
Inspired by gravadlax, these little bites with a fresh, fragrant sauce are a great appetizer
Recipe From bbcgoodfood.com
Provided by Jane Hornby
Categories Buffet, Canapes, Dinner, Lunch, Snack, Starter
Time 30m
Number Of Ingredients 8
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2010-02-09 · Steps. 1. Fill 4-quart saucepan two-thirds with water; heat to boiling over high heat. Cook sliced potatoes in water 6 to 9 minutes or until almost tender; drain and return to saucepan. 2. Heat oven to 350°F. Spray 3-quart casserole …
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2013-12-07 · Directions. Instructions Checklist. Step 1. In a small bowl, toss the sliced onion with the vinegar to coat. In a medium saucepan, combine the potatoes with the bay leaf and 1 …
- In a small bowl, toss the sliced onion with the vinegar to coat. 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. Cook over moderate heat until the potatoes are fork-tender, about 12 minutes. Drain the potatoes, return them to the saucepan and toss with a generous pinch of pepper and 1 tablespoon of the olive oil.
- Spoon the potatoes onto 4 plates and arrange the smoked salmon over them. Drain the onion slices and return them to the bowl. Add the capers, lemon juice and the remaining 1 tablespoon of olive oil and spoon the onion mixture over the smoked salmon. Add the crème fraîche to the bowl, stir once or twice and then drizzle it over all. Scatter the chervil and chives on top and serve.
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