Potato halves serve as the base of savory Fingerling Potatoes with Avocado and Smoked Salmon appetizers.
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
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).
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.
This is not a make ahead recipe! I put it together about 2 hours before company came. Even though I put lemon juice on the avocado, it still turned Brown, the salmon had dried and the whole thing looked so unappetizing, I threw it out! What an enormous waste of money!
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