Yogurt & Chive Potato Rounds with Smoked Salmon & Capers


  • 12 ounces wild caught smoked salmon
  • 2 Idaho® Russet potatoes
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoons fresh chives, finely chopped
  • 1 tablespoon fresh dill, finely chopped
  • 1 tablespoon lemon juice, freshly squeezed
  • ½ teaspoon fresh lemon zest
  • 4 ounces plain Greek yogurt
  • 4 ounces cream cheese, softened
  • 3 tablespoons capers, drained of juice
  • ⅛ teaspoon salt
  • fresh cracked pepper, to taste


  1. Preheat the oven to 425° F. Wash potatoes and pat dry.
  2. Slice potatoes about ¾ inch thickness and place into a large bowl of cold water to remove excess starch. Pat slices dry and place into a large bowl.
  3. Add olive oil and toss to coat. Place slices on a Silpat or parchment lined baking sheet and season lightly with salt and freshly cracked pepper.
  4. Bake potatoes for 15 minutes, flip and bake for 10 minutes more. Potatoes should be just lightly golden, not crunchy.
  5. Sprinkle potatoes with chopped fresh chives and set aside to cool.
  6. Whisk together chopped dill, lemon juice, lemon zest, Greek yogurt, cream cheese and salt. Top each potato round with 1-2 teaspoons of yogurt sauce, a slice of salmon, a few capers and a garnish sprig of fresh dill. Serve room temperature.
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Yield: 24 rounds

Amee Livingston
Food Blogger
Amee's Savory Dish

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