This appetizer is a twist on the classic Potato Skordalia. The rich flavours of smoked salmon and dill complement the creamy potato base.


  • Half of a 750-g bag frozen potato chunks (about 750 ml/3 cups)

  • 2 cloves garlic, minced

  • 250 ml (1 cup) vegetable or chicken broth

  • 125 ml (1/2 cup) sour cream

  • 50 ml (1/4 cup) finely chopped smoked salmon

  • 30 ml (2 tbsp) finely chopped red onion

  • 15 ml (1 tbsp) chopped fresh dill

  • 2 ml (1/2 tsp) grated lemon rind

  • Flatbread or lightly toasted bread rounds



1. In a large saucepan, bring frozen potatoes, garlic and stock to a simmer. Cover and cook on medium-low heat for about 10 minutes or until liquid is absorbed. Let stand for 5 minutes.

2. Mash potatoes evenly and stir in sour cream, smoked salmon, onion, dill and lemon rind until smooth. Spread on flatbread or rounds.