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TPOTW
SMOKED SALMON "TARTARE" ON NEW POTATO SLICES
Makes 24 hors d'oeuvres
6 red potatoes, 1½ to 2 inches in diameter (about 3/4 pound)
FOR "TARTARE"
1/4 pound smoked salmon, chopped fine
2 tablespoons finely chopped red onion
1 tablespoon chopped fresh chives
1 tablespoon fresh lemon juice
1/4 cup sour cream
Slice potatoes into twenty-four 1/4-inch-thick rounds. In a vegetable steamer, set over boiling water steam one layer of potato slices, covered, until tender, 5 to 10 minutes, and cool completely. Steam remaining slices in same manner. Potato slices may be steamed 1 day ahead and kept in a sealed plastic bag, chilled. Bring potato slices to room temperature before proceeding with recipe.
MAKE "TARTARE":
In a bowl stir together "tartare" ingredients and salt and pepper to taste.
To assemble hors d'oeuvres:
Brush tops of potato slices with lemon juice and season with salt and pepper. Top each slice with a heaping 1/2 teaspoon "tartare" and a small dollop sour cream.