Tselani
Serves 2
4 new potatoes, about 2 inches in diameter
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
2 tablespoons lite sour cream
2 ounces cold smoked salmon (half of a 4 ounce package)
Cut the potatoes in half lengthwise. So they will stand up on a plate, cut a small slice off the bottom of each potato half. Place in a steamer basket and set over simmering water. Steam 8 to 10 minutes. Potatoes should be firm but tender when pierced with a knife. Place potatoes on a plate in a single layer and cool in the refrigerator.
In a small bowl, mix together the lemon zest, lemon juice, and sour cream. Set aside. Cut the salmon into 8 long strips and roll up, starting at the shorter end.
Remove the potatoes from the refrigerator. Place them with the small cut side down. Place one roll of salmon on top of each potato and top with lemon cream. Sprinkle with salt if desired.
4 new potatoes, about 2 inches in diameter
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
2 tablespoons lite sour cream
2 ounces cold smoked salmon (half of a 4 ounce package)
Cut the potatoes in half lengthwise. So they will stand up on a plate, cut a small slice off the bottom of each potato half. Place in a steamer basket and set over simmering water. Steam 8 to 10 minutes. Potatoes should be firm but tender when pierced with a knife. Place potatoes on a plate in a single layer and cool in the refrigerator.
In a small bowl, mix together the lemon zest, lemon juice, and sour cream. Set aside. Cut the salmon into 8 long strips and roll up, starting at the shorter end.
Remove the potatoes from the refrigerator. Place them with the small cut side down. Place one roll of salmon on top of each potato and top with lemon cream. Sprinkle with salt if desired.
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