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close up photo of smoked salmon rounds on a platter with garnish
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Smoked Salmon Potato Rounds with Yogurt, Capers, and Chives

A gluten-free recipe for roasted potato slices topped with a creamy yogurt chive sauce, wild-caught smoked salmon, and capers. Makes about 24 rounds.
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Calories 121kcal
Author Amee

Ingredients

  • 12 oz wild caught smoked Salmon
  • 2 Idaho Russet potatoes
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon fresh chives finely chopped
  • 1 tablespoon fresh dill finely chopped
  • 1 tablespoon lemon juice freshly squeezed
  • ½ teaspoon fresh lemon zest
  • 4 oz plain Greek yogurt
  • 4 oz cream cheese softened
  • 3 tablespoon capers drained of juice
  • teaspoon salt
  • fresh cracked pepper to taste

Instructions

  • Preheat the oven to 425 degrees F.
  • Wash potatoes and pat dry.
  • Slice potatoes about ¾ “ thickness and place into a large bowl of cold water to remove excess starch.
  • Pat slices dry and place into a large bowl.
  • Add olive oil and toss to coat.
  • Place slices on a Silpat or parchment lined baking sheet and season lightly with salt and freshly cracked pepper.
  • Bake potatoes for 15 minutes, flip and bake for 10 minutes more.
  • Potatoes should be just lightly golden, not crunchy. Sprinkle potatoes with chopped fresh chives and set aside to cool.
  • Whisk together chopped dill, lemon juice, lemon zest, Greek yogurt, cream cheese and salt.
  • Top each potato round with 1-2 teaspoons of yogurt sauce, a slice of salmon, a few capers and a garnish sprig of fresh dill.
  • Serve room temperature.

Nutrition

Calories: 121kcal | Carbohydrates: 7g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 342mg | Potassium: 224mg | Fiber: 1g | Sugar: 1g | Vitamin A: 162IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 1mg