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Homemade Mini Baked Potatoes with Sour Cream and Smoked Salmon photo
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Mini Baked Potatoes with Sour Cream and Smoked Salmon

Tender roasted baby potatoes topped with chive-soured cream and smoked salmon make a simple, elegant canapé or side.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 10 servings

Ingredients

  • 500 g new potatoes
  • 1 tablespoon olive oil
  • 1 generous pinch salt
  • 1 tablespoon chopped fresh chives plus extra for garnish
  • 100 ml sour cream approximately 5 tablespoons
  • 100 g smoked salmon packet, cut into small strips

Instructions

  • Preheat the oven to 200°C (fan) or 200°C conventional.
  • Toss the new potatoes in the roasting tin with the olive oil and a generous pinch of salt to coat evenly.
  • Roast the potatoes for 20–30 minutes, until a knife slides easily into the potatoes and the skins are crisp.
  • While the potatoes roast, mix the chopped chives and sour cream in a bowl until combined; set aside.
  • Cut the smoked salmon into small strips and keep ready for assembly.
  • When the potatoes are cool enough to handle, gently pinch and open each one into a small baked-potato shape.
  • Spoon a dollop of the chive sour cream onto each potato, top with one or two strips of smoked salmon, and garnish with extra chives.

Equipment

  • roasting tin
  • Mixing Bowl
  • Knife
  • Cutting Board
  • Spoon

Notes

  • Use baby/new potatoes of a similar size for even cooking.
  • Adjust the amount of sour cream to taste.
  • Serve warm or at room temperature.