As the weather gets warmer, we start to host more get togethers and outdoor parties. There are several holidays approaching, like Labor Day and Father’s Day, and this all means we like to serve light and filling food that also look pretty. The kind of food that we can pick up and eat while walking from one end of the garden to the other.
I have Potato Rounds with Smoked Salmon Canapes that are super simple to make and doesn’t sacrifice taste what so ever. These are essentially thin slices of potato that are baked until they are crispy, and then topped with a little sour cream, some smoked salmon and a sprinkle of chives. I used red potatoes because I like how the color of its skin compliments the salmon, however you can you Yukon gold potatoes as well. You can also opt to substitute the sour cream with cream cheese, if you like. I love these canapes for warmer weather because it cools us down with salty tenderness that tastes like the ocean.
2 red potatoes, sliced ½ inch thin
1 tablespoon olive oil
½ teaspoon garlic salt
½ teaspoon pepper
½ cup sour cream
¼ cup smoked salmon, torn into shreds
Chopped fresh chives for garnish
- Preheat oven to 400 degrees and line a cookie sheet with foil.
- Mix oil, garlic salt, and pepper in a bowl.
- Toss the potato slices in the oil mixture and lay them in a single layer on the cookie sheet.
- Bake until golden and a little crispy, about 25 minutes. Allow to cool for a few minutes.
- Top each potato slice with a dollop of sour cream, a shred or two of salmon, another tiny dollop of sour cream and some chives.
- Serve on serving platter of pretty plate.