Servings:
Serves 12 Servings
Ingredients
- 18 baby red potatoes (1 1/2 pounds), cut in half
- 2 tablespoon water
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- 1/4 cup reduced-fat sour cream
- 4 ounce sliced smoked salmon, cut into 36 pieces
- 1 tablespoon snipped fresh dill
Preparation
Baking Directions:
In microwave-safe large bowl, place potatoes and water.
Cover bowl with vented plastic wrap, and microwave on high 5 to 6 minutes or until just fork-tender.
Heat grill pan over medium heat.
Transfer potatoes to jelly-roll pan.
Brush potatoes all over with olive oil, and sprinkle with salt and pepper.
Place potatoes on hot grill pan; cook 4 to 5 minutes or until lightly charred on both sides, turning once.
Arrange potato halves, rounded sides down, on serving plate.
Top each with about 1/4 teaspoon sour cream, 1 piece salmon and some dill.
