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Serves: 4-8
This delicious recipe is the first to go at any dinner party! Make the potatoes and allioli way in advance so you can assemble in the last minute. Our refreshing sparkling Albariño pairs perfectly with salty smoked salmon and creamy allioli.
Ingredients
- Baby Potatoes (2 to 3 per person)
- Smoked Salmon
- Allioli (see separate recipe)
- Chives
- Black Sea Salt
Instructions
- Toss the potatoes in olive oil and sea salt. Roast at 350 for approximately 30 minutes.
- Let cool and slice in half. You may want to keep some whole if they are very small. Cut off the bottom to stop the potato bites from rolling around on the platter.
- Spoon a small amount of allioli on top.
- Then layer a bite sized piece of smoked salmon.
- Dollop another small spoonful of allioli on top of the salmon.
- Garnish with finely chopped chives and black sea salt.
Notes
You can make the potatoes a day ahead and chill. But take them out of the refrigerator well in advance so they are at room temperature.
Need a refresher on how to make allioli? Click here for Markus’s mom Pili’s recipe that I love. You will have plenty left over so if you are planning a dinner, grill up some lamb and artichokes to go with it!
Aren’t they tempting? No wonder they go fast!
