SMOKED SALMON "TARTARE" ON NEW POTATO SLICES

Smoked Salmon

Yield Makes 24 hors d'oeuvres

Number Of Ingredients 7

Previous Next

6 red potatoes, 1 1/2 to 2 inches in diameter (about 3/4 pound)
For "tartare"
1/4 pound smoked salmon, chopped fine
2 tablespoons finely chopped red onion
1 tablespoon chopped fresh chives
1 tablespoon fresh lemon juice
1/4 cup sour cream

Steps:

Slice potatoes into twenty-four 1/4-inch-thick rounds. In a vegetable steamer, set over boiling water steam one layer of potato slices, covered, until tender, 5 to 10 minutes, and cool completely. Steam remaining slices in same manner. Potato slices may be steamed 1 day ahead and kept in a sealed plastic bag, chilled. Bring potato slices to room temperature before proceeding with recipe.
Make "tartare":
In a bowl stir together "tartare" ingredients and salt and pepper to taste.
To assemble hors d'oeuvres:
Brush tops of potato slices with lemon juice and season with salt and pepper. Top each slice with a heaping 1/2 teaspoon "tartare" and a small dollop sour cream.