Recipe: Smoked Salmon & Potato Skewers with Dill & Shallots

Appetizer Recipes from The Kitchn

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Most foods are better on a stick. (Think: corn dogs, popsicles, basically anything you can eat at a state fair.) This goes for ostensibly swanky food, too, like these smoked salmon and potato skewers. Easy, elegant, and oh-so-yummy, they’re a cool and easy appetizer for summer.

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If it's not obvious, this is basically potato salad on a stick, with the elegant addition of smoked salmon. I love creamy, cool potato salad this time of year, especially when it's not too heavy. I tossed the potatoes with just a touch of mayonnaise and some tangy yogurt, and added plenty of dill and shallots. This creamy dressing keeps the shallots and dill swirled around the potato chunks as you skewer them with just a little slice of salmon (fold it around the potato if you want to be fancy).

These are quite good made ahead of time; we made scads of them for the wedding I've been sharing with you this week, so I know that the recipe scales up well.

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Smoked Salmon & Potato Skewers with Dill & Shallots

Makes about 16 to 20 skewers

8 ounces tiny potatoes, about 8 to 12
2 tablespoons plain yogurt
1 tablespoon mayonnaise
1/2 teaspoon white wine vinegar
2 shallots, finely sliced
2 tablespoons finely chopped dill, plus more to garnish
Salt and freshly ground black pepper
4 ounces smoked salmon, sliced

Slice the potatoes in half or in quarters. You should have at least 16 pieces of potato — probably a little more. Steam these for 10 to 15 minutes (or microwave in covered bowl with a small amount of water) or until tender but still firm.

In a medium bowl whisk together the yogurt, mayonnaise, and vinegar. Toss with the hot potatoes. Add the shallots and dill and salt and pepper to taste. Refrigerate for an hour or for up to 3 days before serving.

When ready to assemble, snip the smoked salmon slices into bite-sized pieces. String a piece of salmon and a piece of potato on a skewer or toothpick. Sprinkle extra chopped dill over top. Eat immediately, or refrigerate in a covered container for up to 2 days.

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(Image credits: Faith Durand)

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