• 40servings
  • 5minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
MineralsNatrium, Calcium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 11/2 cups sour cream

  2. 3/4 cup fresh dill , minced

  3. 1/4 cup Dijon mustard

  4. 1/4 cup brown sugar

  5. 2 1/2 pounds baby red potatoes , cleaned, unpeeled, and sliced into 1/2 inch rounds

  6. 5 tbs olive oil

  7. 2 tbs finely grated lemon zest Salt and freshly ground pepper

  8. 1 pound smoked salmon , thinly sliced, cut into 1-inch squares

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 . In a small bowl, stir together the sour cream, minced dill, mustard, brown sugar until blended.

  2. In a large bowl combine the potato, olive oil and lemon zest.

  3. Season generously with salt and pepper.

  4. With your hands , turn the potaoes to coat evenly. Then spread the potatoes in a single layer on large cookie sheets.

  5. Bake them, turning once, until golden on both sides, and tender when pierced with a fork. The potatoes can be prepared up to 6 hours in advance and stored at room temperature until ready to serve. Reheat them in the oven at 375 , until warm Place a spoonful of the dill sauce on each hot potato slice.

  6. Top each with a square of the salmon and garnish with dill sprig. Makes 40 pieces.


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