Smoked Salmon on Toasted Sweet Potato Rounds
A easy, satisfying setup: roasted sweet potato rounds serve as a sturdy base for creamy spread, smoked salmon, and bright finishing touches. Perfect for a quick brunch or a light dinner, this combination is simple to assemble and feels special enough for guests.
Ingredients
- 2 medium sweet potatoes, sliced into rounds
- 1 tablespoon olive oil
- 4 ounces smoked salmon
- 4 tablespoons cream cheese or herbed cream cheese
- 1/4 cup plain yogurt or sour cream
- 1 tablespoon lemon juice
- 1 tablespoon capers, rinsed
- 2 tablespoons dill, chopped
- 1 medium ripe avocado, sliced
- to taste salt and pepper
Instructions
- Preheat your oven to 425°F (220°C). Wash the sweet potatoes, then slice them into rounds about 1/4 inch thick. They’ll hold up nicely and crisp without drying out.
- Toss the rounds with olive oil and a pinch of salt. Arrange in a single layer on a baking sheet lined with parchment for easy cleanup.
- Bake for 12–15 minutes, then flip and bake another 5–7 minutes until edges are crisp and centers are tender. If you want extra crispiness, give them a quick broil for 1–2 minutes—watch closely so they don’t burn.
- Meanwhile, mix the cream cheese with the yogurt or sour cream and lemon juice. Season lightly with salt and pepper. This base should be creamy and bright, not too runny.
- As soon as the rounds come out of the oven, spread a thin layer of the cream cheese mixture on each round while they’re still warm. The residual heat helps soften the spread and makes flavor spread evenly.
- Top each round with a slice or two of smoked salmon. If you like, layer on a few avocado slices for creaminess and extra texture.
- Garnish with capers, dill, and a final squeeze of lemon. A little extra pepper can bring a nice zing.
- Serve immediately, while the rounds are still warm and the salmon is juicy. These are great on a brunch table or as a light starter.