Ingredients Jump to Instructions ↓

  1. 18 baby red potatoes , each cut in half

  2. 2 tablespoon(s) water

  3. 1 tablespoon(s) olive oil

  4. 1/2 teaspoon(s) salt

  5. 1/4 teaspoon(s) coarsely ground black pepper

  6. 1/4 cup(s) reduced-fat sour cream

  7. 4 ounce(s) sliced smoked salmon , cut into 36 pieces

  8. 1 tablespoon(s) snipped fresh dill

Instructions Jump to Ingredients ↑

  1. In microwave-safe large bowl, place potatoes and water. Cover bowl with vented plastic wrap, and microwave potatoes on High 5 to 6 minutes or until just fork-tender.

  2. Meanwhile, prepare outdoor grill for direct grilling on medium.

  3. Transfer potatoes to jelly-roll pan. Brush potatoes all over with olive oil, and sprinkle with salt and pepper. Place potatoes on hot grill grate; cook 5 to 6 minutes or until lightly charred on both sides, turning over once.

  4. Arrange potato halves, rounded sides down, on serving plate. Top each with about 1/4 teaspoon sour cream, 1 piece salmon, and some dill.

  5. Tips & Techniques ReciTip: For ease of arranging and serving, cut a thin slice from rounded side of each potato half before steaming so it will sit flat on your serving platter.


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