Blue Hash Brown Potatoes & Gravlax Tartare

The Perfect Appetizer, Our Blue Hash Brown Potatoes & Gravlax Tartare Recipe!

Are you hosting a dinner party and looking for the perfect appetizer, try our Blue Hash brown potatoes and gravlax tartare. The dish is also great if you are looking for a light bite. It also makes for a delicious canape, if you are hosting a cocktail party, the options are endless for this dish!

I’m just someone who likes cooking and for whom sharing food is a form of expression.” – Maya Angelou

Preparation Time: 25 minutes

Cooking Time: 10 minutes

Serves: 4


• 1 lb firm blue potatoes
• 1 tsp fine sea salt
• Fresh ground black pepper
• Cold-pressed olive oil for frying
Gravlax Tartare
• 3oz lemon gravlax
• 1 ¾ oz crème fraiche
• Fresh ground black pepper dill or fennel tops if desired

Blue Hash Browned Potatoes & Gravlax tartare

Ingredients for Blue Hash Browned Potatoes & Gravlax Tartare



  • Peel the potatoes. Wash and cut them into matchsticks (julienne) with a mandolin, or grate them coarsely.
  • Turn them with sea salt (1 tsp) in a bowl and leave to infuse for 10 minutes.
  • Press all the water out of them – be very persistent! The more water you can get rid of, the easier it is to make nice crispy hash browns.
  • Season the potatoes with freshly ground black pepper and divide into 4 portions.
  • Heat plenty of oil in a pan. Put the potato portions into the hot oil, pressing them down slightly.
  • Fry until golden and crispy on both sides – this will take 6-10 minutes.
  • Cut the lemon gravlax into small cubes and mix with the crème fraiche and freshly ground black pepper.
  • Top the hash browns with the gravlax tartare add some dill, if desired.
  • Drizzle with lemon, if desired.
Blue Hash Browned Potatoes & Gravlax tartare

Photo Credit – Emilee Rader – Flickr

Let us know how your dish turns out.

Bon Appétit!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>