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Salmon & Cream Cheese Potatoes

Everyone enjoys these elegant-looking appetizers. You can assemble them several hours ahead and refrigerate until guests arrive.
  • Total Time
    Prep: 35 min. + cooling
  • Makes
    2 dozen


  • 12 small red potatoes
  • 6 ounces cream cheese, softened
  • 2 tablespoons sour cream
  • 2 tablespoons snipped fresh dill
  • 2 tablespoons grated lemon zest
  • 1 tablespoon capers, drained
  • 1/4 teaspoon salt
  • 1/8 teaspoon coarsely ground pepper
  • 3 ounces smoked salmon fillet, flaked
  • Fresh dill sprigs, optional


  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 15-20 minutes. Meanwhile, in a small bowl, combine the cream cheese, sour cream, dill, lemon zest, capers, salt and pepper.
  • Drain potatoes; cut in half. Cut a thin slice from the bottom of each potato half to level if necessary.
  • Dollop cheese mixture onto potatoes, 2 teaspoons on each. Top with salmon. Garnish with dill sprigs if desired. Chill until serving.
Nutrition Facts
1 each: 47 calories, 3g fat (2g saturated fat), 9mg cholesterol, 80mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 2g protein.

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