Eliminating the use of a pastry bag makes this recipe easier than other versions. For another option, double the amount of Smoked Salmon Puree to serve with bagels or crackers.
12 baby potatoes, scrubbed
1 tablespoon olive oil
Salt and freshly ground black pepper to taste
4 ounces smoked salmon
2 tablespoons sour cream
1 tablespoon capers, drained
1 teaspoon prepared white horseradish (or more to taste)
2 tablespoons finely minced red onion
Salt and freshly ground black pepper to taste
Fresh dill for garnish
Preheat oven to 400 degrees. Cut potatoes in half crosswise. Cut a thin slice off rounded ends so potatoes will stand upright. Place in a large bowl, add olive oil, salt and pepper, and toss to coat. Place potatoes cut side down on a baking sheet and bake until just tender, approximately 20 minutes. Remove to a platter and cool. In the bowl of a food processor fitted with a metal blade, combine smoked salmon and sour cream. Add capers and horseradish and pulse until well combined. Transfer to a bowl and stir in onion. Season with salt and pepper. (Puree can be made a day ahead.) Top each potato with a mound of smoked salmon puree and garnish with dill. Serve at room temperature. Makes 24 pieces.
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