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Smoked Salmon Roll-Ups with Pickled Purple Potatoes

It’s sort of, possibly, almost spring! I love springtime, when the plants and trees start to come back to life and the sound of birds reappears after months of being muffled by a thick blanket of snow.

With spring comes Easter, the bounty of chocolate and treats, and of course if you are like me, some sort of Easter party for your family or friends. But the dilemma of most party host-ers is: how can I spend as little time in the kitchen, and the most time with my guests?

I’ve got you covered! These salmon roll-ups are not only a dead-easy appetizer that require zero oven time, but they are delicious and intriguing. Consisting of cream cheese, smoked fish, and green onion, it also has a slab of pickled potato, which adds a delightfully vinegary component to cut through the richness of the cream cheese and a tantalizing texture among the creamy and smooth consistency of the roll.

Pickled potatoes? Yes! I had always wanted to try pickling potato slices, as I thought they would go beautifully in a pressed panini or a veggie bowl. When I saw that The Little Potato Company had the Something Blue varietal of their delicious Creamer potatoes, I knew they would be the perfectly colourful addition to this dish!

This varietal is originally from Chile, and has a unique colour quality: yellow flesh with purple streaks. The colour stands up surprisingly well in the blanching step for pickling them, as you can see in the picture above. What’s also great is these potatoes have the perfect, non-mushy quality to make delicious pickled potatoes.

These salmon rolls are so good and so easy, I have been known to gobble them up for my lunch! 🙂

Smoked Salmon Roll-Ups with Pickled Purple Potatoes


(Pickled Potatoes)
– 5 “Something Blue” Potatoes from The Little Potato Company, sliced thinly (about 0.5cm)
– 1 cup apple cider vinegar
– 1 tbsp each sugar and salt
– 1 tsp dried tarragon
– 1 bay leaf
(Salmon Roll-Ups)
– 5 large tortillas
– about 1/2 cup cream cheese
– 300g smoked salmon
– a small bunch of green onions


(Pickled Potatoes)
1. Blanche your sliced potatoes by placing them in a pot of boiling water for 2 minutes. Drain and rinse them under running cold water to stop the cooking process. Set aside.
2. In a bowl, stir together the vinegar, salt, and sugar until all the crystals dissolve. Add the tarragon and bay leaf, and then add the potato slices. Set aside at room temperature for about 30 minutes. If you are making them in advance, store them in the fridge for up to one week.

(Salmon Roll-Ups)
1.Spread evenly 2 tbsp of cream cheese on a tortilla. Lay down one layer of smoked salmon on top.
2. Top with your pickled potatoes and a green onion like this:

If your green onion is on the larger side, you are welcome to chop it up and then sprinkle it on top as well.
3. Roll up the wraps tightly, and keep the end edge facing downwards. Carefully slice them into bite size pieces (I found a serrated knife worked best), about 1.5 inches thick. Discard (or eat) the straggly ends of the rolls because they aren’t quite as nice and won’t hold together as well.
4. Present nicely with a toothpick, or simply lay them out flat like sushi for your guests to use their fingers!

The roll-ups can be made up to one day in advance and stored in the fridge until you are ready; however, I would recommend taking them out of the fridge about 20 minutes before serving.

Disclaimer: this post was sponsored by The Little Potato Company. All opinions, recipes, and wording are entirely my own.