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CATEGORY CUISINE TAG YIELD
Dairy July 1995 1 Servings

INGREDIENTS

6 Red potatoes, 1 1/2 to 2
inches
in diameter about
3/4 pound
1/4 lb Smoked salmon, chopped fine
2 T Finely chopped red onion
1 T Chopped fresh chives
1 T Fresh lemon juice
1/4 c Sour cream

INSTRUCTIONS

Slice potatoes into twenty-four 1/4-inch-thick rounds. In a vegetable
steamer, set over boiling water steam one layer of potato slices,
covered, until tender, 5 to 10 minutes, and cool completely. Steam
remaining slices in same manner. Potato slices may be steamed 1 day
ahead and kept in a sealed plastic bag, chilled. Bring potato slices
to room temperature before proceeding with recipe.  Maker "tartare":
In a bowl stir together "tartare" ingredients and salt and pepper to
taste.  To assemble hors d'oeuvres:  Brush tops of potato slices with
lemon juice and season with salt and  pepper. Top each slice with a
heaping 1/2 teaspoon "tartare" and a  small dollop sour cream.  Makes
24 hors d'oeuvres.  Gourmet July 1995  Converted by MC_Buster.  Per
serving: 616 Calories (kcal); 17g Total Fat; (25% calories from  fat);
32g Protein; 85g Carbohydrate; 52mg Cholesterol; 948mg Sodium  Food
Exchanges: 5 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 2  1/2
Fat; 0 Other Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 272
Calories From Fat: 158
Total Fat: 17.9g
Cholesterol: 56mg
Sodium: 2336.7mg
Potassium: 311.8mg
Carbohydrates: 5.1g
Fiber: <1g
Sugar: 2.5g
Protein: 22.4g


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