Little Red and Green Appetizers
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.
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.)