Smoked Salmon with Baby potatoes and Tobiko

Serve: 6


  • 2 ounces sliced smoked salmon

  • 18 small potatoes, each 1 to 11/2 inches in diameter

  • 2 ounces tobiko, flavored with wasabi

  • 2 tablespoons prepared white horseradish

  • kosher salt

  • 1 teaspoon freshly ground pepper

  • 4 tablespoons unsalted butter


  1. Put the potatoes in a saucepan, cover with cold water, and add the salt.

  2. Bring to boil over high heat, reduce the heat to a simmer, and cook, uncovered, until just fork-tender, about 15 minutes.

  3. Drain well and set aside.

  4. In a food processor, combine the smoked salmon, butter, horseradish, and pepper. Pulse until smooth.

  5. Season to taste with salt.

  6. Scrape the mixture into a small piping bag fitted with a medium star tip.

  7. To serve: Preheat the oven to 350 degrees F. Arrange the cooked potatoes on a baking sheet and place in the oven until warmed through, 7 to 10 minutes.

  8. Make a slit in the top of each potato as you would for a large baked potato. Pipe a rosette of the salmon butter into each slit.

  9. Garnish with the tobiko and serve.

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