Potatoes with smoked salmon
This is a very simple recipe with a delicious result: potatoes, smoked salmon and a herb sauce.
40 min.
Easy
12 people
4 IngredientsLast modified on: June 28th 2015
For 12 people, you will need:
- 1
24 cookeds potatoes - 2
12 slices smoked salmon - 3
6 tablespoons herb olive oil - 4
24 tablespoons light herb sauce
Change measures:
Times for this recipe
Preparation: 25 min.
Cooking: 15 min.
All in all: 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Prepare the potatoes:
Slice 24 cookeds potatoes, keeping the skin, and keep the slices together as you will be reassembling them.
Stage 2 - 3 min.
Cut 12 slices smoked salmon into small squares, a little larger than the potato slices.
Stage 3 - 5 min.
Reassemble the potato, slice by slice, slipping a piece of salmon between each time.
Stage 4 - 5 min.
Stick a skewer through the potato to hold it together.
Stage 5 - 1 min.
Lay the reassembled potatoes on a baking sheet.
Stage 6 - 15 min.
Cook the potatoes:
Preheat the oven to 430°F (220°C).
Brush the potatoes with herb oil and cook for about 10-15 minutes.
Stage 7
Take out of the oven once the potatoes have browned slightly.
Stage 8 - 2 min.
Serve
Remove the skewer, split open lengthways, top with a tablespoonful of light herb sauce and serve immediately.
Remarks
If you do not have any herb olive oil, use normal, plain olive oil.
Keeping: Should be eaten immediately.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 390 RDI=150 % | 840 RDI=80 % | 470 RDI=70 % | 7,620 RDI=380 % | 31,920 RDI: 380 % |
| Per 100 g | 7 RDI=3 % | 20 RDI=1 % | 8 RDI=1 % | 140 RDI=7 % | 580 RDI: 7 % |
| Per person | 30 RDI=10 % | 70 RDI=7 % | 40 RDI=6 % | 640 RDI=30 % | 2,660 RDI: 30 % |
How much will it cost?
- For 12 people : 41.80 €
- Per person : 3.50 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Light herb sauce
You can get more informations, or check-out other recipes which use it, for example: Potato Waffles with Smoked Salmon, ... See them all 1
Cooked potatoes
Like these other recipes: Croque-monsieur gourmand, Warm salad of potatoes and purple artichokes, Bistro-style cabbage salad, Pollack Parmentier, Seb's Italian-style aperitif slices, ... See them all 51
Smoked salmon
Like these other recipes: Cubed salad, Salmon rillettes, Scandinavian cocktail, Surprise bread, Cucumber and salmon salad, ... See them all 13
Herb olive oil
You can get more informations, or check-out other recipes which use it, for example: Oven-roasted Sprouts, Quick flaky pizza, Salmon rillettes, Fine multi-tomato tart, Vegetable tartare, ... See them all 9
Other recipes you may also like
Lemon Tart / Meringue Pie
Lemon tart is one of the great classics of French patisserie. The are lots of versions with different kinds of pastry and filling. This one uses sweetcrust pastry (pâte sablée) and lemon curd as the filling. Just top with meringue for that other classic: lemon meringue pie.March 23th 201652 K5 3 hours 25 min.
Caramelised apple pie
Apple pie made with caramelised apples.September 11th 2018261 K4.3 1 hour 55 min.
Herb salad
Herb salad is a small salad made with leaves of all kinds of aromatic herbs, it's highly flavoured, and should be considered almost as a condiment. It really is a salad, the leaves are not chopped.October 13th 2010231 K4.6 25 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.June 21th 2017467 K4.2 2 hours 15 min.
Foie gras cured in salt
This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way.December 23th 2017567 K5 2 days 16 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-08)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 1 comment already posted on this recipe