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Potato Bites with Smoked Salmon |  |
An easy appetizer with an elegant appearance, tiny potato halves stuffed with smoked salmon in a sour cream & horseradish sauce. If you love lox and bagels, you'll love this quick appetizer!
that I'm adding it to a special collection of easy summer recipes
published throughout the summer of 2009.
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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!"
A grapefruit spoon’s serrated edge makes it ever so useful for scooping out vegetables to stuff. One costs only a couple of dollars and comes in handy often. No piping bag? No problem. Just spoon the filling into a small freezer bag and snip off a corner. Smoked salmon can be pricey. I get it at Trader Joe’s where a small package fits my budget.
POTATO BITES
with SMOKED SALMON RECIPE
Time to table: 2 hours
Makes 24, easily halved or doubled
- 12 tiny red potatoes, scrubbed well
-
FILLING
- 4 tablespoons (55g) sour cream
- 4 teaspoons minced red onion
- 2 teaspoons capers, chopped if large
- 1 teaspoon prepared horseradish
- 3-1/2 ounces (100g) smoked salmon, cut in tiny pieces
-
GARNISH
- 1/2 ounce (15g) smoked salmon
- Fresh dill, chopped, optional
POTATOES Boil the potatoes in well-salted water until cooked clear through, drain, cool and refrigerate.
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, slice the potatoes in half and scoop out the centers. Use a piping bag (for a neat appearance) or a spoon (for something more rustic) to fill the potato halves with Filling. Top with a bit of salmon and if you like, some fresh dill. Refrigerate until ready to serve.
WEIGHT WATCHERS POINTS: WW Old Points .5/1 and WW PointsPlus 1/2 For Easy Assembly, Use a Mini Muffin Tin
A mini muffin tin works perfectly for assembling and carrying Potato Bites. The potato halves fit just perfectly!
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Another way to save on smoked salmon is something my mom does - when she goes to the fish store, instead of buying the smoked salmon slices, the kind you might find in a prepackaged thingy in a grocery store, she buys the trimmings for a fraction of the price. Same fish, same quality, but without the pretty shape. If you're going to put it on a bagel, though - or in a recipe like this one! - you don't need a big wide slab anyway.
ReplyDeleteIs it ok to substitute shallots for the red onion?
ReplyDeleteCamille ~ thanks for the great tip, I'm going to check the fish store next visit
ReplyDeleteDavid ~ Red onion are 'traditional' and add color but for the onion flavor alone, shallots will certainly do the trick! Enjoy!
Is the smoked Salmon in the potato bites cold smoked lox or the regular garden variety of smoked salmon?
ReplyDeleteAnonymous ~ Hmm. I'm not sure, actually, which means that it's like what you call 'garden variety', yes? I just use smoked salmon from either the fish store or as recently as this weekend, for another salmon appetizer, smoked salmon pieces which are quite inexpensive at Trader Joe's.
ReplyDeleteI have noticed that on some of the receipes that there are no actual serving sizes listed!!! Would that be per ounce or what. Now on these Potato and Salmon Bites (which I intend to make for Thanksgiving) there is somewhat of a listing, per half. So I am guessing that a serving on other receipes is per ounce. These are nice receipes though. I bookmark things I like!!!!
ReplyDeleteHi Anonymous ~ Will you let me take exception to this, please? Unlike 99% of the food sites on the Internet, I go huge effort to provide meaningful information about how much a recipe makes, how many points in what I consider a serving. I've seen SO many recipes that say nothing more than "serves 4" and turns out that means 10 ounces of meat person, which is HUGE. Instead, I say, "makes 10 cups" and then provide nutrition information per cup or per half cup or something useful, withOUT assuming I know how much an individual is going to actually eat. What I can say is that NO recipe uses weights for serving size.
ReplyDeletePS Great choice for a Thanksgiving appetizer, I just love those little potatoes. You might watch for tiny potatoes, at least here in Missouri, they are hard to find consistently. Small fingerlings would work, but I love the color contrast with the red potatoes.
I'm so glad I don't live near enough to be a taste tester in your kitchen—I'd be eating good stuff ALL the time!
ReplyDelete