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Salmon & Cream Cheese Potatoes

 Salmon & Cream Cheese Potatoes
Everyone enjoys these elegant-looking appetizers. You can assemble them several hours ahead and refrigerate until guests arrive.
24 ServingsPrep: 35 min. + cooling

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,

2 of 2

Salmon & Cream Cheese Potatoes (continued)

Nutritional Facts: 4 g carbohydrate, trace fiber, 2 g protein.