• 20servings
  • 60minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC, E
MineralsNatrium, Calcium, Potassium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 20 baby yukon gold potatoes

  2. olive oil

  3. pink himalayan salt , fresh grind

  4. cream topping:

  5. 2 cups mascarpone

  6. 2 tablespoons chopped chives

  7. 2 tablespoons minced capers

  8. fresh lemon juice , to taste

  9. freshly ground black pepper and pink himalayan salt , to taste

  10. 40 small pieces of smoked salmon

  11. fresh dill (dried is fine too), to garnish

Instructions Jump to Ingredients ↑

  1. Place potatoes in roasting pan, drizzle lightly with olive oil, season with salt. Bake for one hour at 350F degrees. Remove to cool.

  2. Mix all ingredients for the topping. Place into a ziplock bag and chill until ready to use.

  3. When potatoes are cool enough to handle, slice each in half. I also sliced a tiny little sliver off the bottom so they stand up straight. Place on serving platter. With scissors, snip the end of the ziplock bag with the cream, enough so it comes out easily. Top each potato with some cream, then a piece of smoked salmon. Garnish with dill.


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