This recipe is a delightful twist on a classic pairing. By smashing and roasting baby potatoes with Parmesan, you create a crispy, savory “crust” that serves as the perfect base for cool Greek yogurt and silky smoked salmon. It’s an elegant yet simple dish that works beautifully as a shared appetizer or a light brunch.
Servings: 4 people | Prep time: 15 min | Bake time: 30 min | Difficulty: Easy
Ingredients
- 200 g (7 oz) baby potatoes (new potatoes), pre-cooked
- 30 g (approx. 1/3 cup) Parmesan cheese, grated
- 1 sprig of fresh thyme
- 150 g (approx. 2/3 cup) Greek yogurt
- 1 garlic clove, minced
- 1 lemon (for juice)
- Fresh chives, finely chopped
- 4 slices of smoked salmon
Instructions
Crisp the Potatoes: Place the pre-cooked baby potatoes on a sheet of parchment paper. Using a fork, smash them flat and arrange them closely together on a round baking tray to form a rustic base. Sprinkle generously with grated Parmesan and fresh thyme.
Bake: Place in the oven and bake at 350°F (180°C) for 30 minutes, or until the potatoes and cheese are golden brown and crispy.
Prepare the Cream: In a small bowl, whisk together the Greek yogurt, minced garlic, a squeeze of lemon juice, and the chopped chives.
Assemble: Once the potatoes are out of the oven, spread the yogurt mixture evenly over the warm potato base.
Finish: Top with the smoked salmon slices and serve immediately while the base is still warm.
