| 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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