Smoked Salmon And Dilly Sour Cream Bites
5
- Prep Time20 min
- Total Time30 min
- Makes15 bites
Photo, Audrey McMahon.
Fingerling potatoes, with their firm and flavourful flesh, are perfect for topping with dill cream, capers, smoked salmon and a few pomegranate arils, which add a sparkling touch. It's hard for them to go unnoticed in the centre of the table!
Ingredients
5 small yellow-fleshed fingerling potatoes (or ratte potatoes, such as La Gabrielle from Île d'Orléans)
Olive oil
3 tbsp fresh dill, chopped
1 tbsp capers, chopped
Sea salt and freshly ground pepper
70 g smoked salmon, cut into 15 pieces
1/3 cup pomegranate arils, fresh or frozen
Fresh dill, for garnish
Instructions
Cut the potatoes into slices about 5 mm (1/4-inch) thick, leaving the skin on. Brush with olive oil, season with salt and pepper.
To cook in an air fryer: place the slices in the hot air fryer drawer and cook for 10 minutes at 385F. To cook in the oven: preheat the oven to 400F and cook for 20 minutes.
Meanwhile, in a small bowl, mix together the sour cream, dill, capers, salt and pepper.
Remove from the oven and arrange the potato slices on a serving plate. Place about a tsp of dill cream, a piece of smoked salmon and a few pomegranate seeds on each slice, and garnish with fresh dill. Serve immediately.
Kitchen tip
To make ahead, prepare the dill cream, smoked salmon pieces and pomegranate seeds the day before. Stir the dill cream again before spooning it over the potatoes, as the cream may separate slightly. Cook the potatoes just before serving so that they remain hot and crispy.
Emilie Gaillet is a professional chef, food stylist, and photographer based in Montreal. She creates delicious and easy-to-prepare seasonal recipes exclusively for Châtelaine.
