| 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)
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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