Smoked Salmon • Boursin • Spinach Recipe

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it.

In a medium bowl, toss halved baby potatoes with 1.5 tbs olive oil, chopped rosemary, garlic powder, 0.75 tsp kosher salt, and 0.25 tsp black pepper until evenly coated.

Arrange potatoes cut-side down in a single layer on the prepared baking sheet. Roast for 20–25 minutes, or until golden brown and tender when pierced with a fork. If desired, broil 1–2 minutes at the end to crisp the tops—watch carefully to avoid burning.

Remove from oven and keep warm. If serving immediately, hold on a warm plate; otherwise loosely tent with foil for up to 10 minutes.

While the potatoes roast, heat 1 tbs unsalted butter in a large skillet over medium heat until melted and foamy.

Add the minced shallot and sauté 1–2 minutes until softened and translucent but not browned.

Add the baby spinach in batches, letting each wilt before adding more, stirring constantly for about 2–3 minutes until fully wilted and any excess moisture has mostly evaporated.

Lower heat to medium-low. Add the 4 oz Boursin cheese to the skillet and stir until it melts and combines with the spinach to form a creamy mixture.

Stir in lemon zest, 0.5 tbs lemon juice, 0.25 tsp salt, and 0.125 tsp black pepper. Taste and adjust seasoning. Remove from heat and keep warm.

If toasting bread, brush both sides lightly with butter or olive oil. Toast slices in a skillet over medium heat 2–3 minutes per side until golden, or use a toaster or oven under broiler for 1–2 minutes per side. Keep warm.

Divide roasted potatoes among plates (or serve family-style).

Place a generous spoonful of the warm Boursin-spinach mixture on each slice of toast (or alongside potatoes if preferred).

Drape 1.5 oz (approx.) smoked salmon over the Boursin-spinach on each portion of toast or plate, arranging it attractively.

Scatter capers over the salmon and sprinkle with chopped fresh dill. Add microgreens or baby arugula if using.

Serve with lemon wedges on the side for squeezing over salmon and potatoes.

Optional: finish with a light grind of black pepper and a tiny pinch of flaky sea salt over the salmon for extra texture.