Grilled Potato and Smoked Salmon Canapes
Contributed by: News Canada
Smoked salmon takes a new partner
(NC) - Easy does it best when it comes to home entertaining. Nothing could be easier or tastier than this twist on a traditional canape: a curl of smoked salmon with a sprig of fresh dill atop a dollop of light cream cheese on a slice of grilled Ontario potato. Potato is a healthy alternative to crackers.
- 3 red or white round Ontario potatoes (about 12-oz/375 g), scrubbed
- 2 tbsp (25 mL) extra virgin olive oil
- 2 tsp (10 mL) chopped fresh dill
- 1/4 tsp (1 mL) each salt and pepper
- 3/4 cup (175 mL) light cream cheese, softened
- 2 tbsp (25 mL) milk
- 2 tbsp (25 mL) finely diced red onion or shallot
- 1 tbsp (15 mL) chopped fresh Italian parsley
- 3 oz (90 g) smoked salmon slices
- Fresh dill sprigs
Slice potatoes into 1/4-inch (7 mm) thick slices and place in large bowl. Add oil, dill, salt and pepper and toss to coat evenly.
Place potato slices on greased grill over medium high heat and grill for about 12 minutes, turning once or until golden brown and crisp on the outside and tender on the inside. Remove to large platter.
Meanwhile, in bowl beat together cream cheese, milk, onions, capers and parsley. Dollop cream cheese mixture evenly over potato slices. Cut smoked salmon into thin strips and place on top of cream cheese. Garnish with small fresh dill sprigs.
Chop smoked salmon and stir into the cream cheese mixture and spread over potatoes.
Smoked trout or mackerel may be used in place of salmon.