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Fingerling Potatoes with Avocado and Smoked Salmon

Photo: Jim Franco; Styling: Lydia Degaris Pursell

Hands-on time 15 mins
Total time 55 mins
Yield

Makes 8 servings

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

Ingredients

  • 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

How to Make It

  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.