The Goods

Recipe: Smoked Salmon Potato Bites

These savory bite-sized wonders put all other potato skins to shame!

These savory bite-sized wonders put all other potato skins to shame

Topped with smoked salmon and a creamy mascarpone filling, this appetizer is sure to impress your guests. 


Potato skins:

  • 8 red creamer potatoes
  • 8 Yukon Gold creamer potatoes
  • 2 tbsp olive oil
  • Sprinkle of salt and pepper


  • 1 cup creme fraiche
  • 1 cup mascarpone cheese or cream cheese, room temperature
  • ¼ cup chives, finely chopped
  • ¼ cup dill, finely chopped
  • Zest of half a lemon
  • Salt and pepper (to taste)


  • 150g sliced smoked salmon
  • ¼ cup chives, finely minced
  • ¼ cup chervil, picked
  • Half of lemon, zested and finely julienned


Slice all potatoes in half and toss in olive oil and salt and pepper. Line on a parchment lined baking sheet skin side down. Bake at 400F for 20-25 minutes, or until tender and golden brown. Let cool before filling. 

Mix all filling ingredients together. Transfer to a piping bag with a large star tip. Pipe filling into each potato skin. Drape each piece with smoked salmon and garnish with chives, chervil and julienned lemon zest. Refrigerate until service.

Servings: Makes 32 potato skins


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