An easy appetizer with an elegant appearance, tiny potato halves stuffed with smoked salmon in a sour cream & horseradish sauce.
The poor potato, loved and devoured, avoided and even reviled. When I visited the St Paul farmers market a couple of years ago, the stands held dozens of potato varieties, all sizes and colors and nubbly shapes. More and more, I realize how our industrialized food system cheats us, especially, of variety.
Tiny bites of potato start with – no surprise – tiny potatoes. They are most easily found this time of year as ‘new’ potatoes. I pick through the potato bin for the smallest potatoes all about the same size, glad for instant portion size management. To quote guests at a recent party, "These are GOOD!"
with SMOKED SALMON RECIPE
Time to table: 2 hours
Makes 24, easily halved or doubled
- 12 tiny red potatoes, scrubbed well
- 4 tablespoons sour cream
- 4 teaspoons minced red onion
- 2 teaspoons capers, chopped if large
- 1 teaspoon prepared horseradish
- 3-1/2 ounces smoked salmon
- 1/2 ounce smoked salmon
- Fresh dill, chopped, optional
POTATOES Boil the potatoes in well-salted water until cooked clear through, drain, cool and refrigerate. Slice the potatoes in half and scoop out the centers.
FILLING Stir together the filling ingredients and refrigerate to let the flavors meld until ready to fill.
ASSEMBLE & GARNISH Up to an hour or so before serving, use a piping bag (for a neat appearance) or a spoon (for something more rustic) to fill the potato halves. Top with a bit of salmon and if you like, some fresh dill. Refrigerate until ready to serve.
More Small Bite Appetizer Recipes
Shop Your Pantry First
© Copyright 2009 Kitchen Parade