This will be a new favorite appetizer at our house. We made it when we had friends over to celebrate St. Patrick's Day. It filled all my criteria -- based on Irish cuisine (potatoes and salmon), was orange and green, really easy to make, looked pretty, and most importantly, tasted delicious!I sliced 4 red potatoes, tossed with olive oil, s&p and baked at 400°. I flipped them 1/2 way and baked them for about 30-45 minutes, depending on thickness. I blotted them on paper towels. (I made these in the morning and they kept fine during the day.)
I mixed a little cream cheese, sour cream and capers and topped the potatoes with that. (This can also be made ahead and stored in the fridge until you are ready to assemble.)
Then topped with slices of smoked salmon and chopped chives for garnish.
Loved it!
My husband has already requested it for my son's First Communion in a couple of weeks.
So good! I did it Saturday night with baby Yukon Golds, because that's what I had, and horseradish cream (beat 8 oz cream cheese with 2 T horseradish and 2 T heavy cream and a little salt and pepper, stir in 2 T capers). It was a huge hit!
ReplyDeleteKatie, next time I will try it with horseradish. We actually made another batch of these on Sat. for lunch with the leftover salmon. It was so yummy!
ReplyDeleteDoing it for a client today, with dill instead of chives on top.
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