Baby potato and smoked salmon bites

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30 min


28 bites

* PLUS Cooking time: 10 minutes


  • 6 to 8 baby or small round potatoes
  • 1 lemon
  • 1 garlic clove , or 1 tsp bottled chopped garlic
  • 1/4 cup mayonnaise
  • 2 green onions
  • 12 black kalamata olives
  • 150-g pkg smoked salmon , about 14 slices
  • 28 baby spinach leaves
  • 1 tbsp capers , drained


  • Place unpeeled potatoes in a saucepan and cover with water. Bring to a boil over high heat. Reduce heat to medium, partially cover and boil gently just until fork-tender, 10 to 12 min. Drain, then rinse with cold water. Drain well. Meanwhile, finely grate 1 tbsp (15 mL) peel from lemon, then squeeze out 2 tsp (10 mL) juice. Mince garlic. In a small bowl, stir mayonnaise with juice and garlic. Thinly slice green onions. Smash olives with flat edge of a large knife. Discard pits, then slice olives in half. When potatoes are cool enough to handle, slice into 1/3-inch- (0.8-cm-) thick rounds. Cut large salmon slices in half or in thirds so they can be folded to just fit on potato rounds.
  • To assemble, dollop each potato with about a scant 1/4 tsp (1 mL) mayonnaise. Top with a spinach leaf. Cover with a piece of salmon, folding to fit. Dollop with remaining mayo. Top each with olive half, capers, green onions and a sprinkle of lemon peel. Arrange on a large platter.

Nutrition (per serving)

  • Calories
  • 36,
  • Protein
  • 1.4 g,
  • Carbohydrates
  • 1.8 g,
  • Fat
  • 2.6 g,
  • Sodium
  • 119 mg.

While these look very sophisticated, if you can boil a potato, you can make them! Look for wild smoked salmon for a brighter colour.

Make ahead

Cook potatoes. Toss with a little olive oil. Seal in a plastic bag. Prepare mayonnaise, onions and olives. Cover and store each separately. Refrigerate overnight. Assemble up to 3 hours before serving. Cover and refrigerate.