If you’re looking for an appetizer that feels a little bit fancy but is secretly incredibly easy—these smoked salmon potato bites are it.
This is one of those recipes I come back to again and again, especially when we’re entertaining. It looks beautiful on a platter, tastes like something you’d order at a café, and comes together with simple ingredients you may already have on hand.
Crispy roasted potato slices, creamy dill topping, and silky smoked salmon… it’s the perfect bite! And you’ll look like a star!
Why you’ll love these Smoked Salmon Potato Bites
- Quick and easy – ready in under 30 minutes
- Perfect for entertaining – ideal for platters or grazing boards
- Make-ahead friendly – prep components in advance
- Naturally gluten-free
- Simple but elevated flavours
Ingredients
- small white potatoes
- extra virgin olive oil
- Salt and pepper
- purple onion or shallot, finely diced
- white vinegar
- capers, drained
- cup crème fraîche or sour cream
- garlic clove, minced
- dill (dried or fresh)
- Smoked salmon, sliced or torn
How to make Smoked Salmon Potato Bites
1. Roast the potatoes
Preheat oven to 200°C (400°F).
Pat potato slices dry (this helps them crisp up), then toss with olive oil, salt, and pepper. Lay in a single layer on a baking tray.
Bake for 12–18 minutes, flipping once, until golden and crisp on the edges.
2. Quick-pickle the onions
Place diced onion in a small bowl and cover with white vinegar. Set aside while everything else cooks.
This softens the bite and adds a beautiful tang (similar to what you’d get on a bagel with lox).
3. Make the creamy dill topping
In a small bowl, mix:
- sour cream (or crème fraîche)
- garlic
- dill
- salt and pepper
Taste and adjust—this is your flavour base.
4. Assemble
Once potatoes have cooled slightly:
- Add a spoonful of dill cream
- Top with smoked salmon
- Add a few pickled onions and capers
- Finish with a sprinkle of dill
Best served immediately.
Pro Tips
- Use a mandoline for even slices (this ensures consistent cooking)
- Make sure potatoes are very dry – for crispiness
- Don’t overbake – you want crisp edges, soft centres
- Use good-quality smoked salmon – it makes a big difference
Make Ahead & Storage
- Roast potatoes up to 4 hours ahead (reheat briefly before serving)
- Prep toppings in advance and assemble just before serving
- Best eaten fresh—potatoes will soften over time
Variations
- You could swap sour cream for cream cheese for a richer base
- Add a squeeze of lemon juice
- Use chives instead of dill (or both!)
- Try with sweet potato slices for a different look and sweeter taste
What to Serve with These
These work beautifully alongside:
- Cheese boards
- Fresh salads
- Other finger foods or canapés
Perfect for:
- Entertaining
- Christmas or Easter platters
- Brunch spreads
I hope you get a chance to make these soon and if you are in the market for some other yummy brunch or appetizer recipes, check out my Bacon Wrapped Baby Potatoes with Aioli or Potato, Bacon & Caramelized Onion Tart – I’m sensing a theme here!
WITH LOVE!
Smoked Salmon Potato Bites
Ingredients
Equipment
Method
- Preheat oven to 200°C (400°F).
- Dry potato slices until very dry and toss with oil, salt, and pepper.
- Bake 12–18 minutes until golden and crisp.
- Soak onion in vinegar and set aside.
- Mix sour cream, garlic, dill, salt, and pepper.
- To assemble, take your cooled potato, add a dollop of herb cream mixture. Top with salmon, onion, and capers. Sprinkle with dill.
- Serve immediately.
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