As a slight twist on a weekend brunch, try this recipe for Swedish-inspired smoked salmon on slices of crispy, baked potatoes, flavoured with dill.
Here in the Season’s Eatings kitchen, we of course love cooking, but any recipe that gives us a few more minutes to laze about in bed and still quickly rustle up a meal is a winner in our repertoire. This recipe is surprisingly easy to make, and is ideal for a weekend brunch for two, as an alternative to the popular crushed avocado on rye bread with chilli and poached eggs, or similar. If you’re able to get hot-smoked salmon, use this for a more authentic Swedish meal, rather than just the usual smoked salmon.
This recipe serves two people.
Preparation time: 5 minutes
Cooking time: 20-25 minutes
- 120g smoked salmon
- 3 large baking potatoes
- Handful of fresh dill – finely chopped
- Fresh watercress – to serve
- Maldon sea salt
- Freshly ground black pepper
- Olive oil
- Pre-heat the oven to 180C.
- Slice the potatoes thinly, to a maximum width of 1/2cm but ideally less.
- Line a couple of baking trays with greaseproof paper. Arrange the potato slices in one layer across the baking trays. Drizzle with olive oil, generously sprinkle with Maldon sea salt and freshly ground black pepper.
- Bak for 20 – 25 minutes or until the potato slices have become golden brown and crisp.
- Carefully remove each potato round with a fish slice or spatula, and divide equally between two plates, creating layers of potato, with a sprinkling of fresh dill between each layer.
- Tear the smoked salmon into strips and place atop the potato. Serve with a piece of dill, and a handful of watercress on the side.