Recipe courtesy of Gourmet Magazine

Smoked Salmon "Tartare" on New Potato Slices

  • Total: 1 hr 20 min
  • Prep: 1 hr 10 min
  • Cook: 10 min
  • Yield: 24 hors d'oeuvres
Save Recipe


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.

Potato Soup with Smoked Salmon Relish

Sterling Gold Caviar, Smoked Salmon and Potato Napoleon

Crisp Potato Galette with Smoked Salmon and Caviar

Smoked Salmon and Salmon Roe on Crispy Potato Pancakes with Horseradish Cream and Pickled Onions