Recipe - Roasted Red Potatoes W Smoked Salmon And Chive Sour Cream

1/3 cup Sour cream, * see note
2 tablespoon Fresh chives, thinly cut or sliced up
1 tablespoon Red onion, very finely
minced
12 small Red potatoes, (about 1 1/4
lbs)
2 teaspoon Olive oil
One half teaspoon Kosher salt, (scant)
One fourth teaspoon Freshly ground black pepper
1/3 cup Cucumber, **see note
1 tablespoon Seasoned rice vinegar
6 sl Cold smoked salmon, (thin
slices)
Fresh chives, for garnish

*(or substitute nonfat sour cream)

**seeded and very small minced

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 till needed.

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

Copyright 1997 by Kathy Casey.

Recipe by: Seattle Times 4/2/97 (Kathy Casey) Posted to MCRecipe Digest V1
#558 by Rooby MsRooby@sprintmail.com on Apr 08, 1997