Photo: Caroline Attwood
Smoked Salmon, Crème Fraîche, and Caviar Potato Skins Recipe
7 ingredients
16 potato skins
openrecipes
The classic hors d'oeuvres of smoked salmon topped with caviar and crème fraîche often travels via potato latke, galette, or sliced fingerling. So why not a potato...
Estimated Nutrition (whole recipe, rough)
577
Calories
42g
Protein
25g
Fat
44g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Smoked Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Caviar | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 (3-inch-long) russet potatoes (about 2 1/4 pounds), scrubbed and thoroughly dried
- 2 tablespoons unsalted butter (1/4 stick), melted
- Kosher salt
- Freshly ground black pepper
- 4 to 6 ounces thinly sliced smoked salmon
- 3 tablespoons crème fraîche or sour cream
- 4 teaspoons caviar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes