| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizers, Seattle tim | 6 | Servings | |
INGREDIENTS
| 1/3 | c | Sour cream, * see note |
| 2 | tb | Fresh chives, thinly sliced |
| 1 | tb | Red onion, very finely minced |
| 12 | sm | Red potatoes, (about 1 1/4 lbs) |
| 2 | ts | Olive oil |
| 1/2 | ts | Kosher salt, (scant) |
| 1/4 | ts | Freshly ground black pepper |
| 1/3 | c | Cucumber, **see note |
| 1 | tb | Seasoned rice vinegar |
| 6 | sl | Cold smoked salmon, (thin slices) |
| Fresh chives, for garnish |
INSTRUCTIONS
*(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
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