1/3 cup Sour cream, * see note
2 tbsp Fresh chives, thinly sliced
1 tbsp Red onion, very finely minced
12 small Red potatoes, (about 1 1/4 lbs)
2 tsp Olive oil
1/2 tsp Kosher salt, (scant)
1/4 tsp Freshly ground black pepper
1/3 cup Cucumber, **see note
1 tbsp Seasoned rice vinegar
6 slice Cold smoked salmon, (thin slices)
Fresh chives, for garnish
|
|
*(or substitute nonfat sour cream)
**seeded and very small diced
1. To make the chive sour cream: Combine in a small bowl the sour cream, 2 tablespoons chives and the red onion. Cover and refrigerate till needed.
2. To roast the potatoes: Preheat the oven to 400 degrees. In a medium bowl toss together the potatoes, olive oil, salt and pepper until well coated. Spread potatoes out on a baking sheet and place in preheated oven. Bake for 25 to 30 minutes, or until tender. Keep warm.
3. To serve: Mix cucumbers with seasoned rice wine vinegar. Let marinate at least 10 minutes. Cut each piece of smoked salmon into 4 pieces. Halve the potatoes lengthwise. If necessary, cut a small slice from the rounded (skin) side of the potato halves so they can stand. Place the potato halves on a platter and top each with a piece of the smoked salmon, folded over to fit the top of the potato. Dollop each one with a teaspoon of the chive sour cream, then a teaspoon of the marinated cucumbers. (Be sure to drain any excess juice off cucumbers before topping potatoes.) Garnish with fresh chives if desired.
Copyright 1997 by Kathy Casey.
Recipe by: Seattle Times 4/2/97 (Kathy Casey) Posted to MC-Recipe Digest V1 #558 by Rooby <MsRooby@sprintmail.com> on Apr 08, 1997
|
|
