Cooking Index - Cooking Recipes & IdeasRoasted Red Potatoes W/ Smoked Salmon and Chive Sour Cream Recipe - Cooking Index

Roasted Red Potatoes W/ Smoked Salmon and Chive Sour Cream

Courses: Starters and appetizers
Serves: 6 people

Recipe Ingredients

1/3 cup 78mlSour cream - * see note
2 tablespoons 30mlFresh chives - thinly sliced
1 tablespoon 15mlRed onion - very finely minced
12 tablespoons 180mlRed potatoes - (about 1 1/4 lbs) (small)
2 teaspoons 10mlOlive oil
1/2 teaspoon 2.5mlKosher salt - (scant)
1/4 teaspoon 1.3mlFreshly ground black pepper
1/3 cup 78mlCucumber - **see note
1 tablespoon 15mlSeasoned rice vinegar
6   Cold smoked salmon - (thin slices)
  Fresh chives - for garnish

Recipe Instructions

*(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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