Potatoes Topped with Smoked Salmon and Fennel
Potatoes Topped with Smoked Salmon and Fennel might be just the hor d'oeuvre you are searching for. One serving contains 81 calories, 3g of protein, and 1g of fat. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 24. If you have fennel bulb, fresh dill sprigs, lemon juice, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and pescatarian diet. From preparation to the plate, this recipe takes roughly 45 minutes.
Cover potatoes with salted water by 1 inch in a large saucepan, then simmer, uncovered, until just tender, about 15 minutes.
Drain in a colander and cool.
Stir together salmon, fennel bulb, lemon juice, and salt and pepper to taste.
Halve cooled potatoes and season cut sides with salt and pepper. Arrange, cut sides up, on a platter (if potatoes wobble, cut a thin slice off rounded bottoms), then dot each with 1/2 teaspoon sour cream. Mound salmon on top.
·Potatoes can be cooked 3 hours ahead and kept, covered, at room temperature.·Salmon topping can be made 3 hours ahead and chilled, covered.