Baby potato and smoked salmon bites
0
- Prep Time30 min
- Total Time30 min
- Makes28 bites
Ingredients
6 to 8 baby or small round potatoes
1 lemon
1 garlic clove, or 1 tsp bottled chopped garlic
1/4 cup mayonnaise
2 green onions
12 black kalamata olives
150-g pkg smoked salmon, about 14 slices
28 baby spinach leaves
1 tbsp capers, drained
Instructions
Place unpeeled potatoes in a saucepan and cover with water. Bring to a boil over high heat. Reduce heat to medium, partially cover and boil gently just until fork-tender, 10 to 12 min. Drain, then rinse with cold water. Drain well. Meanwhile, finely grate 1 tbsp (15 mL) peel from lemon, then squeeze out 2 tsp (10 mL) juice. Mince garlic. In a small bowl, stir mayonnaise with juice and garlic. Thinly slice green onions. Smash olives with flat edge of a large knife. Discard pits, then slice olives in half. When potatoes are cool enough to handle, slice into 1/3-inch- (0.8-cm-) thick rounds. Cut large salmon slices in half or in thirds so they can be folded to just fit on potato rounds.
To assemble, dollop each potato with about a scant 1/4 tsp (1 mL) mayonnaise. Top with a spinach leaf. Cover with a piece of salmon, folding to fit. Dollop with remaining mayo. Top each with olive half, capers, green onions and a sprinkle of lemon peel. Arrange on a large platter.
Nutrition (per serving)
Calories 36, Protein 1.4g, Carbohydrates 1.8g, Fat 2.6g, Sodium 119mg.
While these look very sophisticated, if you can boil a potato, you can make them! Look for wild smoked salmon for a brighter colour.
Make ahead
Cook potatoes. Toss with a little olive oil. Seal in a plastic bag. Prepare mayonnaise, onions and olives. Cover and store each separately. Refrigerate overnight. Assemble up to 3 hours before serving. Cover and refrigerate.
