I have a confession to make. Sometimes I have neither crackers or bread. But I almost always have potatoes. Panfry a few thick slices and you've got the perfect base for the spread of your choice.
I created this recipe a few years back for Appetizer Week. Since then I've served potato slices with many other toppings but you can't beat this classic combination.
Quick to make ahead and quick to assemble, your party guests will love these easy to eat finger food.
Ingredients
2 potatoes (Together mine weighed about 13 3/4 oz or 390g.)
Olive oil
5 oz or 140g cream cheese at room temperature
4 tablespoons plain yogurt
2 teaspoons lemon juice
Freshly ground black pepper
Tiny piece purple onion 1/3 oz or 10g
6 oz or 170g thinly sliced smoked salmon
Chopped parsley, mint or fennel fronds to decorate, optional
Method
Peel your potatoes and slice them into rounds about 1/4 inch or 6mm thick. I got about 10 or 11 good slices from each potato and discarded the end bits, which would have been too small to match the rest.
Drizzle a little olive oil on a non-stick griddle pan and cook your potatoes in batches until they are browned on both sides and cooked through. Set aside to cool.
Mix the cream cheese, yogurt and lemon juice together in a small bowl and give it a generous few grinds of black pepper.
Thinly slice your purple onion.
Put the cream cheese mixture in a Ziploc bag and cut a small corner off so you can squeeze it out.
Smoked Salmon Potato Stacks
Quick to make ahead and quick to assemble, your party guests will love these easy to eat finger food.
Ingredients
2 potatoes (Together mine weighed about 13 3/4 oz or 390g.)
Olive oil
5 oz or 140g cream cheese at room temperature
4 tablespoons plain yogurt
2 teaspoons lemon juice
Freshly ground black pepper
Tiny piece purple onion 1/3 oz or 10g
6 oz or 170g thinly sliced smoked salmon
Chopped parsley, mint or fennel fronds to decorate, optional
Method
Peel your potatoes and slice them into rounds about 1/4 inch or 6mm thick. I got about 10 or 11 good slices from each potato and discarded the end bits, which would have been too small to match the rest.
Drizzle a little olive oil on a non-stick griddle pan and cook your potatoes in batches until they are browned on both sides and cooked through. Set aside to cool.
Mix the cream cheese, yogurt and lemon juice together in a small bowl and give it a generous few grinds of black pepper.
Thinly slice your purple onion.
Put the cream cheese mixture in a Ziploc bag and cut a small corner off so you can squeeze it out.
Share the cream cheese mixture out between the cooked potato slices, reserving just a little bit to garnish.
Cut the smoked salmon slices into skinnier pieces and roll them up. Set two or three small rolls on the cream cheese mixture.
Finish with another small dab of the cream cheese mixture and top with a sliver of the purple onion. If you like onion and know your crowd does too, feel free to put more.
Sprinkle with chopped parsley, mint or fennel fronds to decorate, if desired.
Keep refrigerated until ready to serve.
Enjoy!
