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Air fryer potato and smoked salmon canapés

Name: Air fryer potato and smoked salmon canapés
Prep time: 15 min
Cook time: PT20-25M
Total time: 35 min
Yield: Makes about 20
Ingredients: 560g tin new potatoes (drained weight 360g); 1 tsp olive oil; 100g smoked salmon; 60g crème fraîche; 1 tbsp finely chopped chives; Useful to have; Piping bag

By: Pollyanna Coupland
Food producer, delicious.

Published: 15 Oct 24
Updated: 29 Nov 24

Air fryer potato and smoked salmon canapés

The best canapés are the ones that look classy yet require minimal prep. These salmon-topped bites use tinned potatoes, a great, thrifty storecupboard standby. Made in an air fryer, they quickly become crispy little superstars.

Transform Christmas leftovers into a deep, crisp and even toastie with your air fryer.

Easy
November 2024

Test kitchen approved

Makes about 20
Hands-on time 15 min. Air fryer time 20-25 min

Transform Christmas leftovers into a deep, crisp and even toastie with your air fryer.

Gluten-free recipes

Nutrition: per serving

Calories: 34kcals
Fat: 1.7g (0.9g saturated)
Protein: 1.6g
Carbohydrates: 3g (no sugars)
Fibre: 0.5g
Salt: 0.1g

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Before you start

Planning some Christmas nibbles? Reach for the spuds. Of all the things an air fryer transforms, potatoes are the most impressive – and tinned new potatoes are not only super speedy but they also crisp up beautifully too. They become like a baked spud crossed with a potato wedge, offering the buttery fluffiness of the former with the crisp-fried decadence of the latter.

Before you start

Ingredients

560g tin new potatoes (drained weight 360g)
1 tsp olive oil
100g smoked salmon
60g crème fraîche
1 tbsp finely chopped chives

Useful to have

Piping bag

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Method

Heat the air fryer to 190°C. Drain the potatoes, toss with the oil and some salt and pepper. Air-fry for 20-25 minutes, shaking the tray halfway through, until crisp and golden.
Slice the salmon into around 20 thin strips, then roll up into little roses and put them on top of the cooked spuds. Using a teaspoon or piping bag, add a dot of crème fraîche on top, then sprinkle with chives and pepper. Serve warm.