Potato Appetizer
Serves 4
(boiled until cooked
through, then cooled)
1/2 C Greek yogurt
1/4 C fresh chives
(chopped)
1 C poached or cured
salmon (chopped)
2 tsp. lemon juice
1 oz. caviar (American
or Russian sturgeon)
Salt and pepper to taste
Cut a small piece of
potato off top and
bottom of each baby
red; scoop out a small
amount from the top,
just enough to fill.
combine salmon, half of
the chives, lemon juice,
and Greek yogurt.
Season with salt and
pepper. Spoon equal
amounts of the mixture
into the 12 potatoes.
a small appetizer plate;
garnish with a small
spoonful of caviar, and
a pinch of chopped
chives.