Title: Roasted Red Potatoes W/ Smoked Salmon & Chive Sour Cream
Categories: Appetizer Fish
Yield: 6 Servings

1/3	c	Sour cream -- * see note
2	tb	Fresh chives -- thinly
		Sliced
1	tb	Red onion -- very finely
		Minced
12	sm	Red potatoes -- (about 1 1/4
		Lbs)
2	ts	Olive oil
1/2	ts	Kosher salt -- (scant)
1/4	ts	Freshly ground black pepper
1/3	c	Cucumber -- **see note
1	tb	Seasoned rice vinegar
6	sl	Cold smoked salmon -- (thin
		Slices)
		Fresh chives -- for garnish

*(or substitute nonfat sour cream) **seeded and very small diced

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.

MC formatted 4/8/97 by MsRooby@sprintmail.com

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Recipe By : Seattle Times 4/2/97 (Kathy Casey)

From: Shermeyer-Gail Date: 08 Apr 97 Mastercook Recipes (Mailing List) Ä

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