Smoked Salmon On Red Potatoes |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 40 |
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This recipe is a very elegant appetizer. It can be served on thinly sliced pieces of bread. You can also use small shrimp instead of the salmon. Ingredients:
11/2 cups sour cream |
3/4 cup fresh dill, minced |
1/4 cup dijon mustard |
1/4 cup brown sugar |
2 1/2 pounds baby red potatoes, cleaned, unpeeled, and sliced into 1/2 inch rounds |
5 tbs olive oil |
2 tbs finely grated lemon zest salt and freshly ground pepper |
1 pound smoked salmon, thinly sliced, cut into 1-inch squares |
Directions:
1. Preheat oven to 400 . In a small bowl, stir together the sour cream, minced dill, mustard, brown sugar until blended.
2. In a large bowl combine the potato, olive oil and lemon zest.
3. Season generously with salt and pepper.
4. With your hands , turn the potaoes to coat evenly. Then spread the potatoes in a single layer on large cookie sheets.
5. Bake them, turning once, until golden on both sides, and tender when pierced with a fork. The potatoes can be prepared up to 6 hours in advance and stored at room temperature until ready to serve. Reheat them in the oven at 375 , until warm
6. Place a spoonful of the dill sauce on each hot potato slice.
7. Top each with a square of the salmon and garnish with dill sprig. Makes 40 pieces.
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