Finnish Smoked Salmon Potato Tartine
Recipe Type: Appetiser
Prep Time: 
Cook Time: 
Total Time: 
Serves: 1-2
All the flavors in this dish -- smokiness of the salmon, saltiness of the capers, tangy goat cheese, creamy hard-boiled egg and sharp red onion -- work wonders together.
Potato Tartine:
  • 1 large russet potato, peeled and grated lengthwise
  • 2 tablespoons clarified butter (or other neutral flavored oil)
  • salt
  • pepper
  • 4 ounces soft goat cheese, at room temperature
  • 1½ tablespoons finely minced chives
  • ½ garlic clove, finely minced
  • zest of half a lemon
  • thinly sliced smoked salmon
  • 2 tablespoons drained capers
  • 2 tablespoons finely chopped red onion
  • ½ hard boiled egg, finely chopped
  • finely minced chives (for garnish)
  1. Assembly all of the toppings:
  2. Combine goat cheese, lemon zest, and garlic in small bowl. Season with salt and pepper to taste. Gently stir in fresh chives. Set aside.
  3. Season the chopped red onion and hard-boiled egg with salt.
  4. Prepare the Potato Cake:
  5. Working quickly (as the potato will quickly begin to oxidize), grate the potato (lengthwise) into using the large holes of a grater. Squeeze the potatoes to remove some of the excess liquid. Season generously with salt and pepper and toss.
  6. Heat clarified butter in a 8-10 inch non-stick skillet over medium-high heat. Once hot, add the grated potato and shape roughly into a large circle.
  7. Press on the mixture with the back of a spoon to compact it, cover and cook gently for 8-10 minutes or until the bottom is golden brown.
  8. Flip carefully to other side and cook for another 8-10 minutes or until golden brown and crispy.
  9. Remove to cooling rack and allow to cool until barely lukewarm or room temperature.
  10. Assemble the Tartine:
  11. Once potato cake has cooled, spread the goat cheese mixture on the top. Layer the smoked salmon directly over this and sprinkle with the red onion, hard-boiled egg, and capers. Garnish with freshly chopped chives.
  12. Cut into wedges and serve immediately.
Recipe by Honest Cooking at