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Cumin-Roasted Potatoes with Caviar and Smoked Salmon

Cumin-Roasted Potatoes with Caviar and Smoked Salmon

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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These cumin-roasted potatoes with caviar and smoked salmon offer a sophisticated twist on the classic canapé. By roasting small potatoes until golden and crisp, you create a naturally gluten-free base that perfectly carries the rich, salty notes of the fish. The inclusion of homemade lemon-preserved peel adds a bright, citrusy depth that cuts through the creamy herb topping, making every bite feel fresh and vibrant.

As a heart-healthy option, this elegant starter prioritises healthy fats from extra-virgin olive oil and omega-3 rich salmon. It is the perfect choice for a dinner party or a celebratory brunch where you want to impress guests without overcomplicating the cooking process. Prepare the lemon peel and herbed cream in advance to make assembly quick and effortless just before serving.

Ingredients for Cumin-Roasted Potatoes with Caviar and Smoked Salmon

2 lemons
120ml vatten
4 teaspoons coarse kosher salt
60 ml färsk citronsaft
60 ml extra jungfruolja
120 ml crème fraîche eller gräddfil
1 teaspoon (packed) minced fresh dill
1 teaspoon (packed) minced fresh coriander
2 matskedar olivolja, delad
1 1/2 teaspoons coarsely crushed cumin seeds
12 small fingerling potatoes, halved lengthwise (about 400g )
90g thinly sliced smoked salmon, cut into 1/2-inch-by-2 1/2-inch strips
30g caviar
Small fresh dill sprigs

How to make Cumin-Roasted Potatoes with Caviar and Smoked Salmon

Using vegetable peeler, remove peel (yellow part only) from lemons. Simmer peel, 120ml water, and 4 teaspoons kosher salt in heavy small saucepan over medium-high heat until salt dissolves. Reduce heat to low and simmer until liquid is reduced to 2 tablespoons and peel is tender, stirring occasionally, about 10 minutes. Transfer peel with liquid to jar. Add lemon juice and extra-virgin olive oil. Refrigerate at least 1 day and up to 1 week.

Drain peel; mince. Stir crème fraîche, minced dill, coriander, and 1 tablespoon minced peel in small bowl. Cover and chill at least 2 hours and up to 8 hours.

Set rack at lowest position in oven and preheat to 232°C. Brush nonstick baking sheet with 1 tablespoon olive oil. Combine 1 tablespoon olive oil and cumin in large bowl. Add potatoes; toss to coat. Sprinkle with salt and pepper. Arrange potatoes, cut side down, on baking sheet and roast until tender and cut sides are brown, about 12 minutes. Cool slightly.

Arrange potato halves, cut side up, on platter. Top each with 1 teaspoon crème fraäche, 1 salmon strip, and 1/2 teaspoons caviar. Garnish with dill sprigs.

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