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Potato Canapés Stuffed with Sour Cream and Smoked Trout

prep time 5 mins
cook time 20 mins
total time 25 mins
Yield Makes about 16 canapés (1 serving: 4 canapés)

Ingredients

  • 3/4 pound mini red potatoes (about 8)
  • 3 ounces pepper-crusted smoked trout, flaked
  • 2 tablespoons light mayonnaise
  • 1 tablespoon reduced calorie sour cream
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped chives, plus more for garnish

Nutrition Information

  • calories 136
  • fat 5.7 g
  • satfat 1.5 g
  • monofat 0.7 g
  • polyfat 1.4 g
  • cholesterol 29 mg
  • protein 8 g
  • carbohydrate 14 g
  • sugars 1 g
  • fiber 1 g
  • sodium 396 mg

How to Make It

  1. Place potatoes in a steamer and steam until tender but not mushy, 18-20 minutes. Cool, then halve.

  2. Using the small side of a melon baller, carefully scoop out the centers of the potato halves and discard or reserve for another use.

  3. Combine trout, mayonnaise, sour cream, lemon juice, and chives in a bowl.

  4. Place potato halves on a large plate or platter. Scoop about 1 1/2 teaspoons trout mixture into each hollowed-out potato half and sprinkle with some chopped chives.