Salmon finger food picnic ideas

Ingredients

• 7 oz baking potatoes
• 2 tablespoons olive oil
• ¾ oz unsalted butter
• 4.5 oz smoked salmon trimmings
• 1 tablespoon of lemon juice
• 5.5 oz fromage frais
• 1 tablespoon capers
• 2 tablespoons fresh dill
• salt and pepper
• fresh dill sprigs
• black pepper

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Preparation

• Preheat the oven to 400 F. Wash, scrub, and using a kitchen paper dry the potatoes.
• To have the potatoes bake sooner, thread them on metal skewers. Spread the extra virgin olive oil over the potatoes, and slightly season with salt.
• When you have laid all skewered potatoes on a baking tray, place the tray in the oven and bake for 60-70 minutes or till tender and the skin turns golden-brown.
• When done, allow to cool slightly, remove the baked potatoes off the skewers. Cut each potato lengthwise into two halves. Remove potato flesh till 0.5 from the skin. Now cut the halves into halves. Lay the pieces on another baking tray skin side down.
  
• In a small bowl melt the unsalted butter, drizzle in the remaining olive oil, and sprinkle with freshly ground black pepper and salt to taste. Brush finely the seasoned mixture over the potato flesh top. Place the tray in the oven and leave to bake no more than 15 minutes until crisp and golden-brown.
• Now thinly slice the smoked salmon and drizzle over with the lemon juice. In a small bowl combine capers, fromage frais, and chopped dill, stir well. Coat and stir the salmon slices with the mixture.
• When potatoes are cooked, remove the tray from oven, allow to cool for a couple of minutes. Tope the potatoes with salmon and seasoning mixture. Lay the filled potatoes on a plate. Serve still warm potatoes garnished with chopped dill.

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