Smoked Salmon Cocktail Potatoes |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Get a head start by cooking the potatoes and prepping the tzatziki mixture the day before. Assemble these mouthwatering morsels up to an hour before serving. Ingredients:
12 petites potatoes (any color) |
1/4 cup tzatziki, yogurt and cucumber dip |
1 teaspoon chopped capers |
1/2 teaspoon finely grated lemon zest |
0.5 (63 g) package sliced smoked atlantic salmon |
1 pinch fresh coarse ground black pepper |
dill sprigs |
Directions:
1. Cut each potato in half. Cur a thin slice from the rounded end of each potato half (to sit flat). Place potatoes in a saucepan and cover with salted water. Bring to a boil over high heat. Reduce heat and gently simmer potatoes for 12 minutes, or until fork tender. Drain and rinse potatoes under cold running water; spread in a single layer on a tray to cool.
2. Meanwhile, combine tzatziki, capers and lemon zest. Cut salmon into strips and roll up to make rosettes. Place a dollop of tzatziki mixture on each potato half; top with a smoked salmon rosette and sprinkle with a little pepper. Garnish with dill.
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