This recipe is for classic Swedish Hasselback Potatoes made with a twist. These hasselback potatoes are made three ways with a mix of Swedish and Asian inspired flavors. These hasselback potatoes take some time to prepare, but most of it is taken care of by the oven. It is easy to adjust the amount of potatoes and make larger amounts without much more effort from your end. These topped hasselback potatoes are great to serve either as an appetizer, finger food or side dish. They are both gluten and grain free.
Hasselback potatoes are one of the most classic Swedish dishes you can find. Hasselback potatoes are potatoes that are thinly sliced about 3/4 of the way through, topped with butter or oil and then baked in the oven until soft in the middle with golden brown and crunchy edges. They are usually served as a side dish. I wanted to take these classic Swedish hasselback potatoes and turn them into lovely small appetizers/finger foods with three different toppings. It’s a fun way of reinventing a classic dish, turning it into individual small delicious bites with different toppings. The toppings are a mix of Swedish and Asian inspired flavors, kind of mixing the best from both kitchens. The first topping is with plain creme Fraiche, smoked salmon topped with Asian seaweed salad. Second topping is made with a horseradish cream, thinly sliced salmon and asparagus. The third version is with mashed avocado cream, fresh shrimps, a lovely ponzu mayonnaise and furikake seasoning. These potatoes are delicate, a nice balance of creamy, fresh, a little spicy, including many different tastes and textures. They can of course also be served as a side dish or included in a sharing dinner.
A few tips:
- Use equally sized potatoes to make sure the baking time is the same for all of them.
- I like to cut the bottom part of the potatoes of (about 1-2mm) just to make sure the potatoes stand steady.
- To prevent from cutting all the way through the potatoes I usually use a spoon or put them in the hand hole on a plastic cutting board.
- Use a star knife.
- The baking time will vary depending on how big the potatoes are (45-60 min), they are ready when soft all the way though and the edges are golden brown and crispy.
- Check the potatoes half way through the baking time and brush once more if needed with olive oil or butter.
- I used a horseradish cream that I had at home, but you can also use fresh horseradish for the cream.
- Make sure to cut thin slices of the salmon, you don’t want to have a too thick slice. They should be thin and delicate, not thick and overwhelming.
- I prefer using fresh or frozen unpeeled shrimps since I think they taste better. So I would recommend you to use unpeeled shrimps.
Ingredients for these Hasselback Potatoes Three Ways with A Mix of Swedish & Asian Influences:
- Olive oil or butter
- Sea salt
- Smoked salmon
- Salmon sashimi (Salmalax)
- Shrimps (fresh or frozen but preferably not peeled)
- Seaweed salad
- Creme Fraiche
- Horseradish/Horseradish cream
- Lemon juice
- Black pepper
- Furikake seasoning
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Hasselback Potatoes Three Ways with A Mix of Swedish & Asian Influences (Gluten & Grain Free)
For the potatoes
- 6 Potatoes (equally sized)
- Olive oil or butter, to brush potatoes
- Sea salt
For the topping
- 1 slice Smoked salmon divided in two
- 2-4 slices Salmon sashimi
- 4-6 Shrimps peeled
- 2 Asparagus top part cut off
- Seaweed salad, to taste (store bought)
- 2+2 tbsp Creme Fraiche
- Horseradish/horseradish cream, to taste
- 1/2 Avocado mashed
- 1 tsp Lemon juice
- Sea salt, to taste
- Black pepper, to taste
- 1 tbsp Mayonnaise
- 1 tsp Ponzu
- Furikake seasoning or sesame seeds
- Preheat the oven to 200 degrees Celcius.
- Cut parallel slits into each potato, stopping just before you cut through so that the slices stay connected at the bottom of the potato. I like to cut off the bottom part of the potato (1-2mm) so that it stands steady. I also usually use a spoon or put the potato in the handle of a plastic cutting board to make it easier not to cut all the way through the potato.
- Place the potatoes on a baking sheet, brush with olive oil and sprinkle with sea salt. Bake in the oven for 45-60 minutes, depending on how large your potatoes are. If needed brush the potatoes once more after half the baking time. The potatoes are ready when they are soft all the way through and the edges are golden brown and crispy.
- Meanwhile prepare the topping. Start by combining 2 tablespoons of creme Fraiche with grated horseradish or horseradish cream. Taste to check if more is needed. Set aside.
- Next combine mayonnaise and ponzu.
- Mash the avocado, combine with lemon juice, sea salt and black pepper.
- When the potatoes are just about ready preheat a nonstick pan and fry the asparagus for 2-3 minutes. Just until warm and a bit softened, but still not soggy or soft all the way through. You can also use raw asparagus if preferred.
- Peel the shrimps and rinse under water.
- Slice the salmon sashimi into thin slices.
- Divide the smoked salmon slice.
- Take out the potatoes, place on a plate or cutting board.
- Assembly by topping two potatoes with creme Fraiche, a piece of smoked salmon and seaweed salad. Followed by topping two potatoes with the horseradish cream, salmon sashimi slices and asparagus tops. Top the last two potatoes with avocado, shrimps, ponzu mayonnaise and furikake seasoning.