Little Red and Green Appetizers

Name: Little Red and Green Appetizers
Prep time: 30 min
Cook time: 15 min
Ingredients: ⅔ Pound Small Alsum red potatoes (about 12 potatoes, uniform in size); ¼ Teaspoon Salt; 6 Ounces Reduced-fat cream cheese (at room temperature); 3 Ounces Sliced smoked salmon (finely chopped); 2 Teaspoons Fresh lemon juice; ¼ Teaspoon Coarsely ground black pepper; 12 Slices ½ inch thick English cucumber; Snipped chives, dried dill weed and/or drained capers (for garnish)

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Little Red and Green Appetizers

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

Cook Time 15

Course Appetizer

Servings

Ingredients

⅔ Pound Small Alsum red potatoes about 12 potatoes, uniform in size
¼ Teaspoon Salt
6 Ounces Reduced-fat cream cheese at room temperature
3 Ounces Sliced smoked salmon finely chopped
2 Teaspoons Fresh lemon juice
¼ Teaspoon Coarsely ground black pepper
12 Slices ½ 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.)