Fingerling Potatoes with Avocado and Smoked Salmon

Southern Living
Fingerling Potatoes with Avocado and Smoked SalmonRecipe

Photo: Jim Franco; Styling: Lydia Degaris Pursell

Potato halves serve as the base of savory Fingerling Potatoes with Avocado and Smoked Salmon appetizers.

Makes 8 servings


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1 pound fingerling potatoes, halved lengthwise
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 ripe avocado, halved
1 tablespoon minced fresh dill
1 teaspoon lemon zest
2 teaspoons fresh lemon juice
1/8 teaspoon salt
1 (4-oz.) package thinly sliced smoked salmon
Garnish: fresh dill sprigs


Hands-on: 15 Minutes
Total: 55 Minutes

1. Preheat oven to 400°. Toss together first 4 ingredients. Place potatoes, cut sides down, in a lightly greased jelly-roll pan. Bake 20 minutes or until tender and browned. Cool completely (about 20 minutes).

2. Meanwhile, scoop avocado pulp into a bowl; mash with a fork. Stir in dill and next 3 ingredients. Spoon mixture onto cut sides of potatoes, and top each with 1 salmon slice.

Created date

November 2012