You will need:
1 cup of sour cream (or sour cream Tofutti to avoid dairy)
1 tsp. kosher salt
1 lb. baby new potatoes, unpeeled and slice ½ inch thick
Spirits & Spice Garlic Pepper and Kosher salt to season the potatoes
½ lb. thinly sliced smoked salmon or lox cut into 1 inch squares
2 Tbsp. Spirits & Spice Lemon EVOO Crumbles
Fresh dill sprigs to garnish
In a small bowl combine sour cream, Tzatziki spice, Garlic Pepper, kosher salt and 1 Tbsp of the Dill Lemon Extra Virgin Olive Oil. Cover and refrigerate for at least an hour.
Preheat oven to 400 degrees Fahrenheit. In a large bowl combine the potato slices 3 Tbsp. of the Dill Lemon Extra Virgin Olive Oil, garlic pepper and kosher salt (enough to season- 2 dashes for me!) using your hands to make sure each slice is coated on the front and back. Place the slices on a baking sheet one layer thick and bake for 15 minutes, remove from the oven, turn the slices and then return to the oven for another 15 minutes.
Remove the potato slices from the oven and allow them to cool just enough that you can handle them with your hands. Then assemble the appetizer by placing a dollop of the cream cheese mixture on a potato slice. On top of the cream cheese mixture, place a slice of the smoked salmon. Then add a bit of the Lemon Crumbles (about 1/8 tsp on each) and then place a sprig of fresh dill on top of the Crumbles.
Makes 50 slices, serves about 12.
From the kitchen of Kim Weiss, owner of Spirits & Spice
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