Description
Smashed Potatoes with Smoked Salmon & Cucumbers is a delightful and elegant dish that combines tender, crispy roasted Yukon gold potatoes with fresh cucumber slices, savory smoked salmon, and a tangy, creamy lemon-dill dressing. Perfect as a light meal or an impressive appetizer, this recipe offers a satisfying blend of textures and flavors balanced by fresh herbs and zesty seasoning.
Ingredients
Potatoes
- 1½-2 lbs Yukon gold potatoes, unpeeled
- 6 Tbsp (90ml) extra virgin olive oil, divided
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper, plus more for serving
Vegetables & Fish
- 1 English cucumber, thinly sliced (not too thin to avoid mushiness)
- 4 oz (115g) smoked salmon, roughly chopped
Herbs & Seasonings
- 2-3 Tbsp chives, thinly sliced (or 2 sliced scallions)
- 2 Tbsp fresh dill, finely chopped
- 2 Tbsp (15g) capers
- 1-2 tsp Everything Bagel Seasoning blend, or to taste
- Flaky sea salt
- Freshly ground black pepper
Dressing
- ½ cup (115g) Greek yogurt
- ½ cup (120g) sour cream
- 1 tsp fresh lemon zest (from ½ medium lemon)
- 2 Tbsp (30ml) fresh lemon juice
- 1 Tbsp (15ml) extra virgin olive oil
- ½ tsp sweet paprika
Instructions
- Parboil the potatoes: Preheat your oven to 425°F (220°C). Place the unpeeled Yukon gold potatoes in a large pot and cover with cool water. Bring to a boil over high heat and cook until the potatoes are tender but still firm, about 10 minutes. Drain and let them cool for 5-10 minutes, then transfer them to a parchment-lined baking sheet, spacing them out by a few inches.
- Smash the potatoes: Place another piece of parchment paper over the potatoes, then use a large cup or flat object to press down firmly on each potato, smashing it so it becomes about ¼ to ½ inch thick. It’s okay if some small pieces break off, but the potatoes should mostly remain intact. Remove the top parchment and discard it. Drizzle the smashed potatoes with 2 Tbsp olive oil, sprinkle with 1 tsp kosher salt and ¼ tsp black pepper.
- Roast the potatoes: Place the baking sheet in the preheated oven and roast the potatoes for 20 to 30 minutes, depending on their size and thickness, until the edges are golden and crispy while the centers stay tender and fluffy.
- Make the dressing: In a medium bowl, whisk together Greek yogurt, sour cream, lemon zest, lemon juice, 1 Tbsp extra virgin olive oil, and sweet paprika until smooth and thick enough to coat the potatoes well. You can thin it slightly with an extra teaspoon or two of olive oil or water if desired.
- Combine all ingredients: In a large mixing bowl, combine the roasted smashed potatoes, sliced cucumber, smoked salmon, chives, dill, capers, and Everything Bagel Seasoning. Toss gently but thoroughly to coat everything with the dressing. Taste and adjust seasoning with additional flaky sea salt or black pepper if needed. The dish can be served warm, at room temperature, or chilled. For extra garnish, sprinkle fresh dill or chives on top before serving.
Notes
- Use Yukon gold potatoes for their creamy texture and ability to hold shape when smashed and roasted.
- Don’t slice the cucumber too thin to avoid sogginess in the dish.
- The Everything Bagel Seasoning adds a savory crunch and flavor; adjust the amount to your taste.
- The dressing can be made a little thinner with extra olive oil or water if you prefer a lighter coating.
- This recipe is great for serving as an appetizer or a light meal for 4 people.
- Leftovers can be refrigerated and served cold or reheated gently in the oven.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: American
