Smoked Salmon and Potato Canapes


  • 16 very small Maris Piper potatoes, scrubbed and pricked with a fork
  • 1 tbsp olive oil
  • sea salt and freshly ground black pepper
  • 4 heaped tbsp crème fraîche
  • 2 heaped tbsp horseradish cream
  • 200g smoked salmon, sliced into 16 strips
  • 1 tbsp finely chopped chives


  1. Preheat the oven to 200°C/fan 180°C/gas 6.

  2. Put the potatoes onto a baking tray, drizzle with the olive oil, salt and black pepper and toss until coated. Place in the oven to bake for 20-30 minutes until golden brown and tender.

  3. While the potatoes cook, mix the crème fraîche and horseradish together in a small bowl and set aside.

  4. Cut a cross in the top of the baked potatoes, squeeze gently to open up and place onto a serving plate. Spoon the horseradish cream into the centre, then top with a folded slither of smoked salmon.

  5. Finish with a grind of black pepper then scatter the chives on top, and serve straight away.