- Prep Time
- 10 mins
- Total Time
- 25 mins
- Serves
- Makes 24 cocktail potatoes
Ingredients
- 12
- Petites Potatoes (any colour)
- 1/4 cup
- Tzatziki Yogourt & Cucumber Dip
- 60 mL
- 1 tsp
- chopped capers
- 5 mL
- 1/2 tsp
- finely grated lemon zest
- 2 mL
- 1/2 pkg
- sliced smoked salmon
- 63 g
- 1 pinch
- coarsely ground black pepper
- dill sprigs (for garnish)
Method
- Step 1
- Cut each potato in half. Cut a thin slice from the rounded end of each potato half (to sit flat). Place potatoes in a saucepan and cover with salted water. Bring to a boil over high heat. Reduce heat and gently simmer potatoes for 12 min., or until fork tender. Drain and rinse potatoes under cold running water; spread in a single layer on a tray to cool.
- Step 2
- Meanwhile, combine tzatziki, capers and lemon zest. Cut salmon into strips and roll up to make rosettes. Place a dollop of tzatziki mixture on each potato half; top with a smoked salmon rosette and sprinkle with a little pepper. Garnish with dill.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1 potato):
- Calories:
- 30
- Fat:
- 1 g
- Carbs:
- 5 g
- Protein:
- 1 g
