Instead of serving salad as a first course, try this potato and smoked salmon dish. Jumbo cooked shrimp easily substitutes for the salmon if one of your guests does not care for smoked salmon.
Potato & Smoked Salmon Starter
Ingredients
- 1 pound fingerling potatoes - variety of colors
- 8 ounces smoked salmon sliced thin
- 8 ounces creme fraîche
- 1 Tbsp chives minced
- 1 Tbsp dill minced
- 1 tsp capers drained
Instructions
- Boil fingerling potatoes until fork-tender, about 15 minutes. (At this point you can place potatoes in a warming tray or low-temperature oven to keep warm until your guests arrive.)
- Mix together the creme fraîche, herbs, and capers in a small bowl.
- To assemble, cut each potato in half and place 4 halves on a salad plate.
- Top each potato with a spoon full of the creme fraîche mixture.
- Take a piece of smoked salmon (or shrimp), fold it in half and put on top of potato and creme fraîche.
- Top with a sprig of dill.
- Serve warm.