Potato & Smoked Salmon Starter

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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

Course: Appetizer
Cuisine: American

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.

 

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