| 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 |
tb |
Finely chopped red onion |
| 1 |
tb |
Chopped fresh chives |
| 1 |
tb |
Fresh lemon juice |
| 1/4 |
c |
Sour cream |
INSTRUCTIONS
FOR "TARTARE
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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