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Makes
About 2 dozen rounds
Author Notes
A delicious and healthy appetizer made with wild-caught smoked salmon, protein-rich Greek yogurt, lemon, fresh herbs, capers and potatoes. —Amee Beck Livingston
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Ingredients
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12 ounces
wild caught smoked Salmon
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2
Idaho Russet potatoes
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2 tablespoons
extra virgin olive oil
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1 tablespoon
fresh chives, finely chopped
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1 tablespoon
fresh dill, finely chopped
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1 tablespoon
lemon juice, freshly squeezed
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1/2 teaspoon
fresh lemon zest
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4 ounces
plain Greek yogurt
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4 ounces
cream cheese, softened
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3 tablespoons
capers, drained of juice
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1/8 teaspoon
salt
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freshly cracked pepper, to taste
Directions
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Preheat the oven to 425 degrees F.
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Wash potatoes and pat dry.
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Slice potatoes about ¾ “ thickness and place into a large bowl of cold water to remove excess starch.
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Pat slices dry and place into a large bowl.
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Add olive oil and toss to coat.
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Place slices on a Silpat or parchment lined baking sheet and season lightly with salt and freshly cracked pepper.
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Bake potatoes for 15 minutes, flip and bake for 10 minutes more.
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Potatoes should be just lightly golden, not crunchy.
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Sprinkle potatoes with chopped fresh chives and set aside to cool.
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Whisk together chopped dill, lemon juice, lemon zest, Greek yogurt, cream cheese and salt.
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Top each potato round with 1-2 teaspoons of yogurt sauce, a slice of salmon, a few capers and a garnish sprig of fresh dill.
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Serve room temperature.
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