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6 Red potatoes; 1 1/2 to 2
-inches
; in diameter (about
; 3/4 pound)
-FOR “TARTARE-
1/4 lb Smoked salmon; chopped fine
2 tb Finely chopped red onion
1 tb Chopped fresh chives
1 tb Fresh lemon juice
1/4 c Sour cream
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.
Maker “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.
Makes 24 hors d’oeuvres.
Yields
1 servings
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