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Salmon & Cream Cheese Potatoes Recipe

Everyone enjoys these elegant-looking appetizers. You can assemble them several hours ahead and refrigerate until guests arrive.

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Salmon & Cream Cheese Potatoes Recipe

Prep: 35 min. + cooling

Yield: 24 Servings

15 20 35

Ingredients

12 small red potatoes
2 packages (3 ounces each) cream cheese, softened
2 tablespoons sour cream
2 tablespoons snipped fresh dill
2 tablespoons grated lemon peel
1 tablespoon capers, drained
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
3 ounces smoked salmon fillet, flaked
Fresh dill sprigs, optional

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Meanwhile, in a small bowl, combine the cream cheese, sour cream, dill, lemon peel, capers, salt and pepper.
Drain potatoes; cut in half. Cut a thin slice from the bottom of each potato half to level if necessary.
Dollop cheese mixture onto potatoes, 2 teaspoons on each. Top with salmon. Garnish with dill sprigs if desired. Chill until serving. Yield: 2 dozen.

Nutritional Facts 1 appetizer equals 47 calories, 3 g fat (2 g saturated fat), 9 mg cholesterol, 80 mg sodium, 4 g carbohydrate, trace fiber, 2 g protein.

Originally published as Salmon & Cream Cheese Potatoes in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p40

Smoked Salmon

Fresh salmon that has undergone a smoking process by either hot or cold smoking. Cold-smoking, producing a product called lox, is brined or cured in salt and/or sugar before smoking at 70-90 degree temperatures. The result is a salmon that is delicate in texture and flavor. It is usually served in paper-thin slices. Hot-smoking is a process in which the salmon is smoked for hours in temperatures of 120-180 degrees producing a firm, flaky texture and a stronger smoky flavor.