Penn Herb Wellness Guide
Little Red and Green Appetizers
Ingredients
- 2/3 lb small red potatoes, uniform in size
- 1/2 tsp salt
- 6 oz reduced-fat cream cheese, room temperature
- 3 oz smoked salmon, finely chopped
- 2 tsp fresh lemon juice
- 1/4 tsp coarsely ground black pepper
- 12 slices English cucumber
- Chives, minced (garnish)
- Dill weed (garnish)
- Capers, drained (garnish)
Directions
- Halve potatoes; cut and discard a very thin slice from skin side of each half.
- In 2-quart saucepan, cover potatoes with water; add salt. Bring to a boil over high heat, reduce heat. Cover and cook until tender, 10 to 15 minutes, depending on size of potatoes. Drain; cool to room temperature.
- Meanwhile in small bowl, mix cream cheese, salmon, lemon juice, and pepper to blend thoroughly. With small spoon mound salmon mixture onto potato halves and cucumber slices, dividing equally (1 to 1 1/2 tsp each).
- Arrange on serving plate and add your choice of garnishes.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.