Mini jacket potatoes with smoked salmon & Fragata olives

The flavour of olives works beautifully with both potatoes and salmon. So it’s no surprise that these mini jacket potatoes topped with olives, smoked salmon and sour cream are completely irresistible. (And they’re so cute too!)

One quick (and effective) change is to switch to using baby potatoes rather than large baking potatoes. Being bite-sized, they look wonderful on a warm buffet at a winter event.

Serves 4

Prep time 10 minutes

Cook Time 40 minutes

Difficulty Easy

Home » Recipes » Light Bites » Mini jacket potatoes with smoked salmon & Fragata olives

Ingredients

½ can Fragata Anchovy Filled Olives - reduced salt (drained)

500g baby or new potatoes

150ml soured cream

200g smoked salmon slices

1 medium leek, thinly sliced

1 tsp chives, snipped

Unsalted butter, a knob

Extra virgin olive oil, as needed

Sea salt, to taste

Method

Heat your oven to 190°C/170°C fan.

Wash the potatoes thoroughly, prick with a fork then rub with oil and season with salt.

Place on a baking tray and bake for 40 minutes or until golden.

Meanwhile heat 1 tbsp of extra virgin olive oil with a small knob of butter in a pan, add the leek, a pinch of salt and gently fry on medium heat until soft

Chop the olives and add to the leek. Mix well and let it cool down.

Mix the sour cream with chives.

Once the potatoes are cool slice them down the centre, season with salt, fill each with some sour cream, a tsp of the leek and olives mix, and a little piece of smoked salmon.