Smoked Salmon & Potato Skewers with Dill & Shallots
Smoked Salmon & Potato Skewers with Dill & Shallots
Rating: (1 rated)
Recipe Yield: Makes about 16 to 20 skewers
Preparation

8 ounces tiny potatoes, about 8 to 12
2 tablespoons plain yogurt
1 tablespoon mayonnaise
1/2 teaspoon white wine vinegar
2 shallots, finely sliced
2 tablespoons finely chopped dill, plus more to garnish
Salt and freshly ground black pepper
4 ounces smoked salmon, sliced

Slice the potatoes in half or in quarters. You should have at least 16 pieces of potato — probably a little more. Steam these for 10 to 15 minutes (or microwave in covered bowl with a small amount of water) or until tender but still firm.

In a medium bowl whisk together the yogurt, mayonnaise, and vinegar. Toss with the hot potatoes. Add the shallots and dill and salt and pepper to taste. Refrigerate for an hour or for up to 3 days before serving.

When ready to assemble, snip the smoked salmon slices into bite-sized pieces. String a piece of salmon and a piece of potato on a skewer or toothpick. Sprinkle extra chopped dill over top. Eat immediately, or refrigerate in a covered container for up to 2 days.

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