Roasted red potatoes w/ smoked salmon and chive sour cream

6 Servings

Ingredients

Quantity Ingredient
⅓ cup Sour cream, * see note
2 tablespoons Fresh chives, thinly sliced
1 tablespoon Red onion, very finely minced
12 smalls Red potatoes, (about 1 1/4 lbs)
2 teaspoons Olive oil
½ teaspoon Kosher salt, (scant)
¼ teaspoon Freshly ground black pepper
⅓ cup Cucumber, **see note
1 tablespoon Seasoned rice vinegar
6 slices Cold smoked salmon, (thin slices)
Fresh chives, for garnish

Directions

*(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@...> on Apr 08, 1997

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