Crispy Potatoes Topped with Salmon Roe
on Oct 14, 2022, Updated Jul 22, 2024
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I am truly in love with these crispy potatoes topped with salmon roe! The easiest salmon roe recipe. It comes together with a really quick creme fraiche, piped onto crispy potatoes and topped with roe. I love this recipe for a super easy snack, or great for a holiday appetizer or party get together. You can also opt to serve on potato chips and to skip the step of making your potatoes as well!
If you’re looking for another salmon roe recipe, check out our Crispy Potato Latkes.
What ingredients do you need for this salmon roe recipe?
Potatoes: We are using mini to medium sized potatoes so when we slice them, they make small cute little bites but you can also make these bites bigger by using yukon gold potatoes, or russet potatoes. Even applications like potato chips (so you can skip this whole step!) or adding the below in a baked potato is great.
Salmon Roe Eggs: Topping with salmon caviar but you can also swap with caviar, or smoked salmon as well. Gravlax would be great as well.
Crème Fraîche: Tossing this with chives, salt and pepper. But you can also use sour cream to swap as well.
Topped with chives! Other herbs you can use are fresh dill, or spring onions as well.
Smoked paprika, kosher salt and black pepper to toss with our potatoes
Instructions to make this recipe
Prep your potatoes
Begin by cutting your potatoes into thin slices, your choice of size. Soak in water for up to 30 minutes to one hour. This helps get out the starches and get crispier this way when frying.
Mix your crème fraîche
While that’s soaking, in a small to medium sized bowl, mix your crème fraîche with salt, pepper and thinly chopped chives. Toss and set aside. I placed mine in a plastic bag/piping bag to pipe on the potatoes, but that’s optional!
Fry and season potatoes
Once your soaking is complete, dry your potatoes well on a towel or paper towels and heat up neutral oil in a deep pan. You can also bake this in the oven, or air fryer. Slowly and carefully fry/bake/roast your potatoes until soft inside and crunchy on the outside and place on a wire rack to cool.
Transfer your potatoes to a bowl, season and mix with salt, pepper and a dash of smoked paprika, to just bring out some flavors.
Assemble
Layer all your potatoes on a platter, pipe over your crème fraîche per potato and finish off with a dollop of salmon roe per potato, chopped chives a cracked black pepper.
Tips, Tricks and Substitutions
How can I prep this recipe in advance? Make your potatoes and set aside at either room temperature, or if you will be making it the day after, place in the fridge and re-heat when time to assemble (or re-fry!) You an also just use potato chips, too instead of making your crispy potatoes. Then prep your creme fraiche and store in the fridge.
When it’s time to assemble, remove all from the fridge, plate and serve.
What are some substitutes if I can’t access salmon roe? You can also swap with caviar, or smoked salmon as well. Gravlax would be great also.
What are some ideas to serve with this recipe? Other fun apps and sides can consist of our Cheesy Prosciutto Wrapped Asparagus, Roasted Olives with Feta, Garlic & Citrus or Baked Camembert with Honey and Chili Flakes.
Check out the below salmon recipes for more inspiration!
- Crispy Potato Latkes with Salmon Roe
- Spicy Roasted Salmon with Yogurt Sauce
- One Pan Seared Salmon with Burst Cherry Tomatoes
If you do make this Crispy Potatoes Topped with Salmon Roe recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!
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Crispy Potatoes Topped with Salmon Roe
Ingredients
- 24 ounces mini to medium sized potatoes, thinly sliced
- 12 ounces crème fraîche
- 2 tablespoons finely chopped chives, and more for garnish
- salt, pepper, smoked paprika (optional) to taste
- vegetable oil for frying, or air fryer without oil
- top with salmon roe, pepper and reserved finely chopped chives
Instructions
- Prep your potatoes. Begin by cutting your potatoes into thin slices, your choice of size. Soak in water for up to 30 minutes to one hour. This helps get out the starches and get crispier this way when frying.
- Mix your crème fraîche. While that's soaking, in a small to medium sized bowl, mix your crème fraîche with salt, pepper and thinly chopped chives. Toss and set aside. I placed mine in a plastic bag/piping bag to pipe on the potatoes, but that's optional!
- Fry and season potatoes. Once your soaking is complete, dry your potatoes well on a towel or paper towels and heat up neutral oil in a deep pan. You can also bake this in the oven, or air fryer. Slowly and carefully fry/bake/roast your potatoes until soft inside and crunchy on the outside and place on a wire rack to cool.
- Transfer your potatoes to a bowl, season and mix with salt, pepper and a dash of smoked paprika, to just bring out some flavors.
- Assemble. Layer all your potatoes on a platter, pipe over your crème fraîche per potato and finish off with a dollop of salmon roe per potato, chopped chives a cracked black pepper.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
