Crispy crushed potatoes with smoked salmon toppers and creme fraiche are a delicious party bite with a very easy recipe. This recipe makes 18 canapes, but for larger parties, you can simple double or triple the quantities.
Ingredients
- 18 baby new potatoes
- 2tbsp olive oil
- 100g creme fraiche
- 150g smoked salmon, cut into 3cm wide ribbons
- Half a bunch chives, snipped
- Lemon wedges, to serve
WEIGHT CONVERTER
Method
- Heat oven to 220°C/gas 7. Boil potatoes in salted water for about 15 mins until tender. Drain and leave to cool.
- Drizzle 1tbsp oil on a large baking tray, add the cooled potatoes and squash each until slightly flattened. Drizzle with remaining oil and season. Bake for 20 mins or until golden and crisp. Cool slightly.
- Spread a little creme fraiche onto each potato, top with a ribbon of smoked salmon and garnish with chives and a grinding of black pepper. Pop onto a platter garnished with lemon wedges.
Top Tip for making Crushed potatoes with smoked salmon
For vegetarians, replace the smoked salmon with a sundried tomato.
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Gluten-free smoked salmon tartlets -
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