Smoked Salmon Potato Skins

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for smoked salmon potato skins is a delightful twist on a classic appetizer. The combination of smoky salmon and crispy potato skins creates a mouthwatering flavor profile that is sure to impress your guests. These savory bites are easy to make and perfect for any occasion, from casual gatherings to elegant dinner parties. With just a few simple ingredients, you can create a dish that is both visually appealing and incredibly delicious.

Keywords: smoked salmon, potato skins, appetizer, easy, flavorful.

smoked salmon potato skins recipe details

Smoked salmon potato skins recipe, recipe Rating: 4.6
Number of votes:112

This may be the best potato skin devised. The hearty heat of crispy potato skins topped with a cool dollop of creamy smoked salmon. Try it for your next football party.
Ready in: 1 hour 45 mins

Ingredients

Serves: 8

• 8 small baking potatoes
• 1 tablespoon olive oil
• 1 tablespoon butter, melted
• 4 ounces smoked salmon, chopped into strips
• 1 tablespoon lemon juice
• 1/2 cup sour cream
• 1 tablespoon capers, drained and chopped
• 2 tablespoons chopped fresh dill
• Salt and pepper

Preparation method

Prep: 30 mins | Cook: 1 hour 15 mins

1. Preheat oven to 400 degrees F.
2. Coat potatoes with a total of 1/2 tablespoon olive oil. Season with salt, then place on a baking sheet. Bake for 60 to 90 minutes, until fork tender.
3. Cut each cooked potato in half lengthwise and use a spoon to dig out the flesh, leaving a 1/2-inch shell on each. Slice the shells in half lengthwise, and brush with remaining oil and butter. Sprinkle with salt and pepper.
4. Bake potato shell wedges for 15 minutes to crisp them up.
5. Toss salmon with lemon juice. In a bowl, combine sour cream, capers, and dill; stir until smooth, then add the salmon. When potato wedges have cooled just slightly from the oven, top with the mixture and serve.