Roasted Red Potatoes W/ Smoked Salmon and Chive Sour Cream Recipe - Cooking Index
1/3 cup | 78ml | Sour cream - * see note |
2 tablespoons | 30ml | Fresh chives - thinly sliced |
1 tablespoon | 15ml | Red onion - very finely minced |
12 tablespoons | 180ml | Red potatoes - (about 1 1/4 lbs) (small) |
2 teaspoons | 10ml | Olive oil |
1/2 teaspoon | 2.5ml | Kosher salt - (scant) |
1/4 teaspoon | 1.3ml | Freshly ground black pepper |
1/3 cup | 78ml | Cucumber - **see note |
1 tablespoon | 15ml | Seasoned rice vinegar |
6 | Cold smoked salmon - (thin slices) | |
Fresh chives - for garnish |
*(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.
Source:
Seattle Times 4/2/97 (Kathy Casey)
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