Jacket Potato Triplets with Smoked Salmon and Tzatziki

5 from 4 votes
Prep Time 30 mins
Total Time 30 mins
Course Dinner
Cuisine European
Servings 2 people


  • 500 g Triplets (small waxy potatoes / 18 pieces)
  • 1 tsp Salt
  • 1 tsp Ground turmeric
  • 1 tsp Whole caraway seeds
  • 200 g Sliced ​​Scandinavian smoked salmon
  • 220 g 1 pack of tzatziki
  • 10 piece Snake cucumber slices
  • 2 piece Radish
  • Coarse sea salt from the mill


  • Boil triplets in salted water (1 teaspoon salt) with ground turmeric (1 teaspoon) and whole caraway seeds (1 teaspoon) for about 20 minutes, drain and peel off. Arrange all ingredients (jacket potato triplets, smoked salmon and tzaziki) decoratively on 2 plates, garnish with 5 cucumber slices and a radish each and serve. Serve with coarse sea salt from the mill.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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