Smoked Salmon Smashed Potato Recipe

Smoked salmon has proven it can command attention during prime time. In Season 4 of The Traitorsit became an unlikely recurring star of the castle’s breakfast scenes, with contestants openly strategizing, and occasionally spiraling, over access to the limited supply of this cured fish. Since few food options were available, missing the “salmon window” became a surprisingly dramatic subplot, prompting visible disappointment from cast members when they were unable to snag some.

In an ode to the show, these smoked salmon smashed potatoes take inspiration from the flavors of classic lox and blinis and translate them into a crowd-friendly bite. Baby Yukon Gold potatoes boil until tender, then are gently flattened and roasted with olive oil until their edges turn crispy while their centers remain fluffy. They’re then topped with smoked salmon, crème fraîche, crispy capers, chives, and dill for a bite that balances crisp, creamy, silky, and sharp in one cohesive package.

Whether served for brunch or as a passed appetizer, these potatoes prove that smoked salmon is always worth showing up early for.

Smoked salmon versus lox

Smoked salmon and lox are often used interchangeably, but they’re prepared differently. Lox is salmon that’s cured in salt but not smoked, giving it a silky texture and pronounced saltiness. Smoked salmon, on the other hand, is cured and then smoked — either cold-smoked for a delicate, silky texture or hot-smoked for a firmer, flaky result — adding a distinct smoky flavor.

Notes from the Food & Wine Test Kitchen

• Let the potatoes cool slightly before topping so the salmon retains its silky texture.
• If making for a party, roast the potatoes ahead and reheat briefly before garnishing.
• For extra crispiness, use a metal baking sheet and avoid overcrowding.