Slow Travel Sunday Small Bites: SSB Week # 6 - Smoked Salmon

This week's ingredient is Smoked Salmon and it was selected by fellow Slow Traveler and Blogger, MarciaB, Happy Trails For Us: My Reluctant Blog. Thank you Marcia for selecting this week's ingredient.

I decided to go with a recipe that I found on the Internet called Group Recipes. The recipe is for "Smoked Salmon on Red Potatoes". I followed the recipe exactly (except for reducing the portions). There was no photo on the website, so I hope this is how it is supposed to look like. I've had smoked salmon before and really enjoy it and it was pretty tasty with this recipe!


Ingredients:

1 1/2 cups sour cream
3/4 cup fresh dill, minced
1/4 cup Dijon mustard
1/4 cup brown sugar
2 1/2 pounds baby red potatoes, cleaned, unpeeled, and sliced into 1/2 inch rounds
5 tbs olive oil
2 tbs finely grated lemon zest Salt and freshly ground pepper
1 pound smoked salmon, thinly sliced, cut into 1-inch squares

Directions

- Preheat oven to 400 . In a small bowl, stir together the sour cream, minced dill, mustard, brown sugar until blended.

- In a large bowl combine the potato, olive oil and lemon zest.

- Season generously with salt and pepper.

- With your hands , turn the potatoes to coat evenly. Then spread the potatoes in a single layer on large cookie sheets.

- Bake them, turning once, until golden on both sides, and tender when pierced with a fork. The potatoes can be prepared up to 6 hours in advance and stored at room temperature until ready to serve. Reheat them in the oven at 375 , until warm.

- Place a spoonful of the dill sauce on each hot potato slice.

- Top each with a square of the salmon and garnish with dill sprig. Makes 40 pieces.

For more Sunday Small Bites (SSB) recipes, visit the Slow Travel Website.