Roasted fingerling potatoes, dill cream and smoked salmon

Tapas, Salted

Tapas consisting of roasted new potatoes topped with dill and lemon zest sour cream and smoked salmon rosette.


Recipe for 12 tapas

For the tapas

6 Unit(s)
Baby potatoes
120 Gr
Smoked salmon
60 Gr
Sour cream
1 Unit(s)
6 Sprig(s)
0.50 Unit(s)
  • Olive oil
  • Salt and pepper

Preparation time: 30 min

Preheat your four at 400 °F

  • General preparation
    Cut each potatoes in half. Zest lemon. Chop the dill and shallot. Cut the salmon slices in 2.
  • New potatoes preparation
    In a large bowl, mix the new potatoes with a drizzle of olive oil. Salt and pepper. Spread them on a baking sheet and bake for 30-40 minutes until tender. Allow to cool before assembling.
  • Sour cream preparation
    Mix sour cream with dill and lemon zest. Season with salt and pepper.
  • To serve
    On each of the potatoes, flat side facing down, put half a slice of salmon rosette. Decorate with a small spoon of dill cream.
You can make similar tapas with a roesti instead of a new potato as a base.

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