Potato and Salmon Sbriciolata

Here is the recipe for a delicious potato and salmon sbriciolata, a tasty dish that’s quite simple to prepare.

Ingredients

• 800 g of potatoes
• 200 g of smoked salmon
• 100 g of flour
• 80 g of cold butter
• 1 egg
• Salt and pepper to taste
• Chopped parsley (optional)
• 100 g of cream cheese (like Philadelphia)

Preparation

1. Start by boiling the potatoes in salted water until they are soft. Once cooked, drain them, peel them, and mash them with a potato masher or a fork until you obtain a puree.

2. Add half of the flour to the potato puree, an egg, a pinch of salt and pepper, and knead until the mixture is homogeneous. If the mixture is too moist, add more flour until the desired consistency is reached.

3. Prepare the crumble: in another bowl, mix the remaining flour with the cold butter, cut into cubes, and work with the tips of your fingers until you get a sandy mixture.

4. Cut the smoked salmon into strips or cubes and mix it with the cream cheese and chopped parsley, if you are using it. This will be the filling for the sbriciolata.

5. Take a baking dish and spread a first layer of potato puree on the bottom.

6. Distribute the salmon and cheese filling over the puree layer.

7. Cover the filling with the remaining potato puree and level with a spatula.

8. Finally, sprinkle the surface with the previously prepared crumbly mixture, distributing it evenly.

9. Bake in a preheated oven at 180 °C for about 30-40 minutes, or until the surface is golden and crispy.

10. Let it cool slightly before serving the potato and salmon sbriciolata.

Curiosity

Sbriciolata is a preparation that takes its name from the “crumbly” texture of the topping dough, typically used in sweet recipes like jam sbriciolata as well. In this savory version with salmon, the softness of the potatoes marries the bold flavor of the salmon for a unique and flavorful dish.