Gluten Free Smoked Salmon Hors d’Oeuvres

These tasty little bites are perfect gluten free appetizers.  Delicious smoked salmon with a creamy sauce and salty capers on waxy baby potato slices.  They are a hit whenever they are served.

This idea came from someone in our wine group as we are often looking for gluten free recipes.  They make substantial little bites and taste best at room temperature.  The potato slice base is also sturdy enough that you can assemble them before hand and just take them out of the fridge 15 minutes or so before serving.

There are many variations you can use with this recipe idea but I have written it the way I like it best. You can mix the garnish up on this with fresh dill, chives or parsley. I happen to like the saltiness of capers best so I have written the recipe up this way.  You can also experiment with the dollop of cream and switch it our for cream cheese if you like.

Depending on your taste for smoked salmon you will use between 1.5 and 2.5 ounces of smoked salmon.  I tend to put just a small piece on each appetizer but if your crowd are smoked salmon lovers you may want to heap a bit bigger piece on each potato base.

These will go well with any sparkling wine, Sauvignon Blanc, Chardonnay or Pinot Noir.


Gluten Free Smoked Salmon Hors d'Oeuvres

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Course: Appetizer
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 24 appetizers


  • 1.5 -2.5 ounces smoked salmon cut into 24 small pieces. Reserve any remaining salmon.
  • 24 slices baby potatoes yellow or red waxy potatoes. Discard ends that won't sit flat.
  • 3 Tbsp mayonnaise
  • 3 Tbsp sour cream
  • 1/2 tsp mustard
  • 24 thin red onion pieces (partial round)
  • 24 capers drained


  • Boil baby potatoes in their skin in salted water about 20 minutes until just cooked. Do not overcook.
  • Cool potatoes and peel when cool enough to handle.
  • Slice potatoes into 24 even slices. Discard ends that will not sit flat.
  • Mix the mayonnaise, sour cream and mustard together.
  • Top each potato slice with a dollop of the sour cream mixture. Top with a piece of red onion and salmon, anchoring them in the cream mixture.
  • Garanish each slice with a caper.
  • Can be made ahead. Remove from fridge 15-20 minutes before serving.

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