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Title: Roasted Red Potatoes W/ Smoked Salmon and Chive Sour Cream Categories: Appetizers, Seattle tim Yield: 6 Servings 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 *(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 |