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Cumin-Roasted Potatoes With Caviar And Smoked Salmon


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  • 2 lemons
  • 1/2 cup water
  • 4 teaspoons coarse kosher salt
  • 1/4 cup fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup crème fraäche or sour cream
  • 1 teaspoon minced fresh dill - (packed)
  • 1 teaspoon minced fresh cilantro - (packed)
  • 2 tablespoons olive oil divided
  • 1 1/2 teaspoons coarsely-crushed cumin seeds
  • 12 small fingerling potatoes - (abt 14 oz) halved lengthwise
  • 3 ounces thinly-sliced smoked salmon cut 1/2" by 2 1/2"
  • strips
  • 1 ounce caviar
  • Fresh small dill sprigs


Servings 24


Step 1

Using vegetable peeler, remove peel (yellow part only) from lemons. Simmer peel, 1/2 cup water, and 4 teaspoons kosher salt in heavy small saucepan over medium-high heat until salt dissolves. Reduce heat to low and simmer until liquid is reduced to 2 tablespoons and peel is tender, stirring occasionally, about 10 minutes. Transfer peel with liquid to jar. Add lemon juice and extra-virgin olive oil. Refrigerate at least 1 day and up to 1 week.

Drain peel; mince. Stir crème fraäche, minced dill, cilantro, and 1 tablespoon minced peel in small bowl. Cover and chill at least 2 hours and up to 8 hours.

Set rack at lowest position in oven and preheat to 450 degrees. Brush nonstick baking sheet with 1 tablespoon olive oil. Combine 1 tablespoon olive oil and cumin in large bowl. Add potatoes; toss to coat. Sprinkle with salt and pepper. Arrange potatoes, cut-side down, on baking sheet and roast until tender and cut sides are brown, about 12 minutes. Cool slightly.

Arrange potato halves, cut-side up, on platter. Top each with 1 teaspoon crème fraäche, 1 salmon strip, and 1/2 teaspoon caviar. Garnish with dill sprigs.

This recipe yields 24 potato halves.

Market Tip: Our choice to top the potatoes is American caviar — still indulgent but not endangered. Order it from or

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