Mini Potatoes with Smoked Salmon, Chive Cream, and Salmon Roe

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A staple at holiday gatherings, smoked salmon gets a bit of a makeover here with the addition of mini potatoes and salmon roe.

As fancy as this appetizer may look, it’s very simple to make.


10 small new-crop potatoes 1 1/2–2 inches long
1 8-ounce package cream cheese, warmed
1/4 cup sour cream
zest from one small lemon
1/4 teaspoon kosher salt
1/8 cup fresh chives, minced
1/8 cup fresh dill, minced
4–6 ounces smoked salmon (lox), in thin slices
4 tablespoons salmon roe or caviar (optional)
chives for garnish


Cut potatoes in half lengthwise and place in a medium pot of salted water. Bring to a simmer, cover, and cook until just fork tender, about 15 minutes, being careful to not overcook. Rinse in cold water, pat dry, and place on a plate in the fridge to continue cooling.
In a medium bowl, whisk warmed cream cheese with a fork until smooth. Add sour cream, zest, salt, and herbs. Stir until combined.
Using a small spoon, place a dollop of the herbed cream cheese mixture carefully in the center of each potato. Top with a piece of lox folded over a couple times, again in the center of the potato. (Centering the chive cream and lox should keep the potatoes upright and will help prevent them from falling over.)

At this point, you can refrigerate them on a platter and wrap in foil to transport. Right before serving, add a tiny dollop of salmon roe (optional) and chives.

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