Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 4 small floury potatoes (e.g. Rooster) (approximately 600g) for steaming/baking
  • 1 teasp. rapeseed or olive oil
  • 6 tablesp. cream cheese
  • The juice of ½ lemon
  • 1 teasp. fresh dill, chopped
  • 75g of smoked salmon, thinly sliced
  • Salt and freshly ground black pepper
Cooking time: 35 MIN

Easy-to-make appetisers to keep your guests waiting before sitting down to eat. They’ll be surprised by the contrast between the freshness of the lemon and dill flavoured cream and the melting and comforting potato.

  1. Wash and dry the potatoes
  2. Place the potatoes in an airtight microwave-safe container. Add a little water and cover.
  3. Cook for 5 minutes on full power.
  4. Check if cooked by inserting a knife. If necessary, continue cooking in 2-minute increments.
  5. Set the oven to grill position.
  6. Cut the potatoes in half and place them on a baking tray.
  7. Sprinkle with oil and season with salt and pepper.
  8. Cook for 5 to 10 minutes, checking regularly to see if they are cooked through. The skin of the potato should brown and shrink slightly.
  9. Arrange the potatoes on plates (with the rounded side facing down).
  10. Mix the cream cheese, lemon and dill.
  11. Cut the smoked salmon into strips.
  12. Spread the cream cheese and salmon strips over the potatoes.

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