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Knuste kartofler med laksesalat
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Smashed potatoes with salmon salad

Recipe for an easy, delicious appetiser, - crisp smashed potatoes with smoked salmon salad.
This recipe makes 20 smashed potatoes.
Allow about 2 per person when served as an appetiser.
Course Appetiser, Snack, Starter
Cuisine Danish
Nøgleord Appetiser, Appetizer
Total Time 1 hour 30 minutes
Servings 10 people
Calories 403kcal

Ingredients

Smashed potatoes

  • 20 small potatoes
  • Oil
  • Salt

Salmon salad

  • 200 g smoked salmon
  • 150 ml crème fraîche
  • 2 tbsp mayonnaise
  • 1/2 small red onion, finely chopped
  • 3 tbsp dill, finely chopped
  • 2 stalks of chives, finely chopped
  • 2 tbsp freshly squeezed lemon juice
  • Salt and pepper

To serve

  • Chives, to garnish
  • Red-veined sorrel (optional)

Instructions

Salmon salad

  • Finely chop the salmon and stir it together with the remaining ingredients.
  • Season the salmon salad to taste with salt and pepper, and keep it in the fridge until you are ready to serve.

Smashed potatoes

  • Scrub the potatoes clean, but leave the skins on.
  • Boil them in plenty of well-salted water for about 20 minutes, – or until tender.
    They must not overcook and fall apart, or they can't be smashed, – but they should be tender enough that a fork slides in easily.
    *You can boil them the day before serving.
  • Drain them well and leave them to dry completely on a tea towel.
  • Toss the potatoes with a couple of tablespoons of oil, and season with a little salt.
  • Place the potatoes on a sheet of baking parchment, well spaced apart, and smash them until they are nice and flat.
    Use the base of a glass or similar. The flatter they are, the crispier they'll be.
  • Brush the tops with a little oil, or give them a light coating of cooking spray.
  • Bake the potatoes in a preheated oven at 200°C for about 40-45 minutes, conventional oven (top and bottom heat).
    *A little tip for extra crispness. If you have a baking steel, heat it in the oven as it preheats, then slide the parchment with the potatoes onto the hot steel, – this makes the undersides extra crisp. A pizza peel makes this easy.
    Alternatively, heat the baking tray in the oven as it preheats, and slide the potatoes on their parchment onto it. Again, a pizza peel makes this easy.
  • Let the potatoes cool slightly or completely before topping them with salmon salad.

Serving

  • Top the crisp smashed potatoes with salmon salad, and sprinkle with finely chopped chives and red-veined sorrel, if using.

Nutrition

Calories: 403kcal | Carbohydrates: 76g | Protein: 13g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 15mg | Sodium: 205mg | Potassium: 1859mg | Fiber: 9g | Sugar: 4g | Vitamin A: 130IU | Vitamin C: 86mg | Calcium: 70mg | Iron: 4mg