SMOKED SALMON POTATO CANAPES
RECIPE TYPE
Seafood
SERVES
SERVESYIELD 24 canapés
Prep: 20 min
Cook: 25 min
Ingredients
12 Longo’s Mini Potatoes, scrubbed (about 370g)
1 tbsp Longo’s Mediterranean Extra Virgin Olive Oil
1/4 tsp each salt and pepper
1 pkg (50g) True North Beet Blush Smoked Salmon, thawed
Longo’s Curato Capers and finely grated lemon zest (optional, for garnish)
Horseradish-Herb Sour Cream:
1/2 cup 14% sour cream
2 tbsp Longo’s Prepared Horseradish
2 tbsp minced fresh Longo’s Organic
Herbs, such as chives, dill or parsley (plus extra for garnish)
1 tbsp very finely minced red onion
Directions
Horseradish-Herb Sour Cream: Blend sour cream with horseradish, herbs and onion. Set aside (or refrigerate for up to 3 days).
Cut potatoes in half and trim a small slice from the ends so that they will sit flat. Toss potatoes with olive oil, salt and pepper; spread out on baking sheet lined with parchment paper. Roast potatoes in preheated 375°F oven for 25 minutes or until tender and golden. Cool to room temperature. Use a 1/4 tsp measure to scoop out a portion from the centre of each potato half; fill with a small dollop of the sour cream mixture. Thinly slice smoked salmon into 24 strips and form a rosette or twist to place on each potato. If desired, garnish platter with caper and sprinkle lemon zest overtop.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 3g | Fibre 1g |
Fat 4.5g | Sugar 1g |
Carbs 12g | Sodium 140mg |
