How to make it

  • Preheat oven to 400 . In a small bowl, stir together the sour cream, minced dill, mustard, brown sugar until blended.
  • In a large bowl combine the potato, olive oil and lemon zest.
  • Season generously with salt and pepper.
  • With your hands , turn the potaoes to coat evenly. Then spread the potatoes in a single layer on large cookie sheets.
  • Bake them, turning once, until golden on both sides, and tender when pierced with a fork. The potatoes can be prepared up to 6 hours in advance and stored at room temperature until ready to serve. Reheat them in the oven at 375 , until warm
  • Place a spoonful of the dill sauce on each hot potato slice.
  • Top each with a square of the salmon and garnish with dill sprig. Makes 40 pieces.

Reviews & Comments 7

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    " It was excellent "
    krumkake ate it and said...
    And how did i miss THIS one? What a great new appetizer to try - love the red potato serving idea...this is great, michelle!
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  • justjakesmom 9 years ago
    Sounds very good and different!
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    " It was excellent "
    linebb956 ate it and said...
    I used low fat sour cream and it was soooooooooo good...
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  • cubralinda 10 years ago
    Oh my!!!this sounds yummmmy! and healthy! thanks or sharing! =-0)
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  • michellem 10 years ago
    Oh good..I hope you enjoy. This one is very tasteful!
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  • chefmeow 10 years ago
    I have to agree with Dariana. This one sounds too good to pass up. Thanks for sharing.
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  • dariana 10 years ago
    Oh my, this sounds divine! I am definitely trying this one. Thanks so much for posting.
    Was this review helpful? Yes Flag

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