Cut ten fingerling potatoes in half lengthwise,
toss with olive oil, salt and pepper.
I used mixed varieties of potatoes, red, gold and purple,
to add to the colorfulness of the dish. (borrowed photo above)
Roast at 425 F for 25 to 35 minutes till crispy and tender.
When potatoes are cool enough to touch,
cut slice in middle of each lengthwise short of the end, then
squeeze top and bottom with fingers to crack potato open slightly,
add a small piece of smoked salmon,
next a dollop of sour cream then top with caviar,
capers and/or a sprig of fresh dill and serve.
These are an easy, excellent tasting and elegant appetizer to serve.
he likes smoked salmon.
Be Safe, Be Well
That is a VERY elegant canape. And of course Bonkers is discriminating. Most cats are. And some of them are picky with it. One of our cats was very fond of avocado. He flatly refused it eat it when it had any brown bits though.
ReplyDeleteHi Sue, thanks, truth be told I have never had caviar till today and wanted to at least to say before I die that I had it, but truth be told it could have been an anchovy, sort of, and I wouldn't have known the difference and been better off for it
ReplyDelete