2 1/2 pounds baby red potatoes, cleaned, unpeeled, and sliced into 1/2 inch rounds
5 tbs olive oil
2 tbs finely grated lemon zest Salt and freshly ground pepper
1 pound smoked salmon, thinly sliced, cut into 1-inch squares
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.