Little Red and Green Appetizers

Little Red and Green Appetizers

Little Red and Green Appetizers

Source: Potatoes USA
Lighten up your holiday table with Little Red and Green Appetizers which start with a base of colorful fresh vegetables: red potatoes and crisp cucumbers.
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Prep Time 30 mins
Cook Time 15 mins
Course Appetizer
Servings 12

Ingredients
 

  • 2/3 Pound about 12 small red potatoes, uniform in size
  • 1/4 Teaspoon salt
  • 6 Ounce reduced-fat cream cheese at room temperature
  • 3 Ounce sliced smoked salmon finely chopped
  • 2 Teaspoon teaspoons fresh lemon juice
  • 1/4 Teaspoon coarsely ground black pepper
  • 12 Slice 1/2 inch thick English cucumber
  • Snipped chives, dried dill weed and/or drained capers, for garnish

Instructions

  • Halve potatoes; cut and discard a very thin slice from skin side of each half. In 2-quart saucepan, cover potatoes with water; add salt. Bring to boiling over high heat, reduce heat, cover and cook until tender, 10 to 15 minutes, depending on size of potatoes. Drain; cool to room temperature. Meanwhile, in small bowl, mix cheese, salmon, lemon juice and pepper to blend thoroughly. With small spoon, mound salmon mixture onto potato halves and cucumber slices, dividing equally (1 to 1 ½ teaspoons each). Arrange on serving plate and add your choice of garnishes. (If not served immediately, these can be prepared several hours in advance; cover and refrigerate. For best flavor, return to room temperature just before serving.)