Crispy Potato Salad with Smoked Salmon
Crispy smashed tater tots with smoked tinned salmon, loaded with dill pickles and topped with a homemade furikake ranch. It's that good...
Servings 4 people
Calories 599kcal
Ingredients
- 1 lb frozen tater tots
- 1/2 cup chopped dill pickles
- 2 cans tinned smoked salmon tin drained
- 1 tbsp chives finely sliced
- 1 tbsp dill roughly chopped
Furikake Ranch
- 1/2 cup sour cream
- 1/2 cup mayo
- 1/2 cup buttermilk
- 2 tbsp furikake
- 1/4 tsp garlic powder
- 1 tbsp chives finely sliced
- 2 tsp dill minced
Instructions
- Preheat the oven to 400°F. Add the tater tots to a large, lightly greased sheet pan and cook for 20 minutes, until lightly golden brown.
- While the tater tots are cooking, combine the sour cream, mayo, buttermilk, furikake, garlic powder, and herbs. Add a small pinch of salt to taste. Cover and place in the fridge for 10 minutes.
- Remove the tater tots from the oven and increase the heat to 425°F.
- Using the bottom of a greased glass or mug, press each tater tot down until flattened, but not so much that they fall apart. Redistribute the tots evenly across the sheet pan and cook for another 15–20 minutes, until golden brown and crispy. Remove from the oven and let cool for 5–7 minutes.
- When you're ready to serve, combine the pickles, drained smoked salmon, tater tots and desired amount of furikake ranch. Toss and serve topped with extra herbs and a sprinkle more of furikake.
Nutrition
Calories: 599kcal | Carbohydrates: 33g | Protein: 24g | Fat: 42g | Saturated Fat: 9g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 103mg | Sodium: 1198mg | Potassium: 688mg | Fiber: 3g | Sugar: 3g | Vitamin A: 416IU | Vitamin C: 9mg | Calcium: 334mg | Iron: 1mg