Ingredients Jump to Instructions ↓

  1. 1/3 cup 78ml Sour cream -see note

  2. 2 tablespoons 30ml Fresh chives - thinly sliced

  3. 1 tablespoon 15ml Red onion - very finely minced

  4. 12 tablespoons 180ml Red potatoes - (about 1 1/4 lbs) (small)

  5. 2 teaspoons 10ml Olive oil

  6. 1/2 teaspoon 2 1/2ml Kosher salt - (scant)

  7. 1/4 teaspoon 1 1/3ml Freshly ground black pepper

  8. 1/3 cup 78ml Cucumber - **see note

  9. 1 tablespoon 15ml Seasoned rice vinegar

  10. 6 Cold smoked salmon - (thin slices)

  11. Fresh chives - for garnish

Instructions Jump to Ingredients ↑

  1. *(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 until needed.

  2. To roast the potatoes: Preheat the oven to 400F. 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.


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