Potatoes Topped with Smoked Salmon and FennelRomulo Yanes
Cooks' notes:
·Potatoes can be cooked 3 hours ahead and kept, covered, at room temperature. ·Salmon topping can be made 3 hours ahead and chilled, covered.
Recipe information
Yield
Makes 24 hors d'oeuvres
Ingredients
12 small (1 1/2-inch) red boiling potatoes
2 ounces smoked salmon, coarsely chopped
1/4 cup finely chopped fennel bulb (sometimes called anise)
1 teaspoon fresh lemon juice
1/4 cup reduced-fat sour cream
Garnish: fennel fronds or fresh dill sprigs
Preparation
Step 1
Cover potatoes with salted water by 1 inch in a large saucepan, then simmer, uncovered, until just tender, about 15 minutes. Drain in a colander and cool.
Step 2
Stir together salmon, fennel bulb, lemon juice, and salt and pepper to taste.
Step 3
Halve cooled potatoes and season cut sides with salt and pepper. Arrange, cut sides up, on a platter (if potatoes wobble, cut a thin slice off rounded bottoms), then dot each with 1/2 teaspoon sour cream. Mound salmon on top.
