Recipe courtesy of Gourmet Magazine

Smoked Salmon "Tartare" on New Potato Slices

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  • Total: 1 hr 20 min
  • Prep: 1 hr 10 min
  • Cook: 10 min
  • Yield: 24 hors d'oeuvres
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6 red potatoes, 1 1/2 to 2 inches in diameter (about 3/4 pound)

For "Tartare":

1/4 pound smoked salmon, chopped fine

2 tablespoons finely chopped red onion

1 tablespoon chopped fresh chives

1 tablespoon fresh lemon juice

Salt and pepper

1/4 cup sour cream


  1. Slice potatoes into 24 (1/4-inch-thick) rounds. In a vegetable steamer, set over boiling water steam 1 layer of potato slices, covered, until tender, 5 to 10 minutes, and cool completely. Steam remaining slices in same manner. Potato slices may be steamed 1 day ahead and kept in a sealed plastic bag, chilled. Bring potato slices to room temperature before proceeding with recipe.
  2. To make "tartare": In a bowl stir together "tartare" ingredients and salt and pepper, to taste.
  3. To assemble hors d'oeuvres: Brush tops of potato slices with lemon juice and season with salt and pepper. Top each slice with a heaping 1/2 teaspoon "tartare" and a small dollop sour cream.