Yields approximately 40 pieces
- 1 pound small red potatoes, about 20 to 25
- 1 teaspoon extra virgin olive oil
- 1/4 teaspoon kosher salt
- 1/2 cup sour cream
- 1 tablespoon chopped chives
- 2-3 ounces smoked salmon cut into 1/4 x 2 inch strips
Place the potatoes onto a 1/4 sheet pan. Toss with the olive oil and salt. Put into oven and roast until tender when pierced with a knife. About 13 to 15 minutes. Remove from the oven and set aside
Combine the sour cream and chives together, set aside.
When the potatoes are cool enough to handle cut each potato in half (around the equator). Using a small spoon, scoop out a little of the potato to make room for the sour cream. Set cut side up on a serving platter. Trim a little of the bottom if the potato doesn’t stand.
Fill each potato with a little of the sour cream chive mixture and drape a piece of smoked salmon over the top.