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Crispy Smashed Potato, Smoked Salmon and Crème Fraîche Bites


A Northwest-style appetizer featuring potato and salmon, these easy-to-make bites will be a hit at your next gathering. Makes 12.



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At a glance
Cooking Method
12 baby red potatoes (very small)
vegetable oil for pan frying
4 oz cold-smoked salmon (lox), thinly sliced
salt and pepper
4 T crème fraîche
2-3 T nonpareil (small) capers
1 sm shallot, finely diced
2 T dill, coarsely chopped


Place potatoes in a small pot and cover with water. Bring to a boil and cook until easily pierced with the tip of a knife. Drain and let cool 10 min. With the palm of your hand, smash the potatoes against a flat surface so they are ¼” thick (if you smash them too thin, they will break when frying). Fry potato rounds in shallow oil over med heat until golden brown and crispy (approx. 6 min per side); do not move or flip too early. Drain on paper towels and season with salt and pepper.

Top each potato round with a teaspoon of crème fraîche. Then place a small, folded piece of salmon on top. Garnish with capers, diced shallot and dill. Also attractive when served on a spoon.

Recipe Author/Pairings

Willakenzie Cheese Steward and recipe creator Erick Zito hopes you’ll enjoy this festive appetizer in the company of friends and family.
Also try Roast Beef Rolls with Lemon-Basil Aïoli and Radish Shoots and Roasted Beet and Chèvre Skewers with Honey Vinegar.


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