Irresistibly Delicious Brunch: Creamy Baked Hasselback Potatoes with Smoked Salmon and Dill Sauce

Ingredients

- 4 large Russet potatoes
- 8 ounces smoked salmon
- 1 cup sour cream
- 1 tablespoon chopped fresh dill
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 2 tablespoons melted butter
- Salt and pepper to taste
- Chives for garnish

Instructions

1. Preheat the flat grill to medium-high heat.
2. Wash and scrub the potatoes, then pat them dry. With a sharp knife, make thin parallel cuts along the length of each potato, stopping just before you cut through completely.
3. Place the potatoes on the flat grill and cook for about 10 minutes, until the bottoms are golden brown. Flip them over and cook for an additional 10 minutes.
4. While the potatoes are grilling, prepare the dill sauce by combining sour cream, chopped dill, lemon juice, Dijon mustard, melted butter, and a pinch of salt and pepper in a bowl. Mix well.
5. Remove the potatoes from the grill and carefully place them on a baking sheet. Brush the potatoes with the dill sauce, ensuring the sauce gets into the cuts.
6. Bake the potatoes in a preheated oven at 400°F (200°C) for 35-40 minutes, or until the potatoes are tender and the tops are crispy.
7. In the meantime, thinly slice the smoked salmon into strips.
8. Once the potatoes are done, remove them from the oven and let them cool for a few minutes.
9. Serve the Hasselback potatoes topped with smoked salmon slices. Drizzle with extra dill sauce and garnish with chives.
10. Enjoy your mouthwatering Creamy Baked Hasselback Potatoes with Smoked Salmon and Dill Sauce!

Preparation Time

PT20M

20 minutes

Cooking Time

PT45M

45 minutes

Total Time

PT1H5M

1 hour and 5 minutes

Type of dish

Brunch, Main dish

Keywords

Brunch, Hasselback potatoes, Smoked salmon, Dill sauce, Creamy, Baked, Flat grill, Recipe, Delicious

Recipe Yield

4 servings

Calories

Approximately 320 calories per serving (1 Hasselback potato with toppings)

Ingredients

- 4 large Russet potatoes (approximately 1 kg)
- 225 grams smoked salmon
- 240 ml sour cream
- 15 grams chopped fresh dill
- 30 ml lemon juice
- 15 grams Dijon mustard
- 30 grams melted butter
- Salt and pepper to taste
- Chives for garnish

Instructions

1. Preheat the flat grill to medium-high heat.
2. Wash and scrub the potatoes, then pat them dry. With a sharp knife, make thin parallel cuts along the length of each potato, stopping just before you cut through completely.
3. Place the potatoes on the flat grill and cook for about 10 minutes, until the bottoms are golden brown. Flip them over and cook for an additional 10 minutes.
4. While the potatoes are grilling, prepare the dill sauce by combining sour cream, chopped dill, lemon juice, Dijon mustard, melted butter, and a pinch of salt and pepper in a bowl. Mix well.
5. Remove the potatoes from the grill and carefully place them on a baking sheet. Brush the potatoes with the dill sauce, ensuring the sauce gets into the cuts.
6. Bake the potatoes in a preheated oven at 200°C for 35-40 minutes, or until the potatoes are tender and the tops are crispy.
7. In the meantime, thinly slice the smoked salmon into strips.
8. Once the potatoes are done, remove them from the oven and let them cool for a few minutes.
9. Serve the Hasselback potatoes topped with smoked salmon slices. Drizzle with extra dill sauce and garnish with chives.
10. Enjoy your mouthwatering Creamy Baked Hasselback Potatoes with Smoked Salmon and Dill Sauce!

Preparation Time

PT20M

20 minutes

Cooking Time

PT45M

45 minutes

Total Time

PT1H5M

1 hour and 5 minutes

Type of dish

Brunch, Main dish

Keywords

Brunch, Hasselback potatoes, Smoked salmon, Dill sauce, Creamy, Baked, Flat grill, Recipe, Delicious

Recipe Yield

4 servings

Calories

Approximately 320 calories per serving (1 Hasselback potato with toppings)