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RECIPE
Potato Bites with Smoked Salmon and Horseradish Cream
INSTRUCTIONS
In a Stainless Steel Sauté Pan over medium-low heat, heat a drizzle of oil with the rosemary sprigs.
Add the potatoes to the sauté pan. Let them brown for 15 to 18 minutes, until they are golden brown and crispy, and the flesh is tender.
Remove from the heat, season, and let cool for a few minutes to prevent the smoked salmon from cooking as you assemble the dish.
In a small bowl, whisk together the heavy cream, horseradish, lemon juice, and salt until the mixture is smooth and uniform. Set aside.
Top the strips of smoked salmon with a little horseradish cream, then place a potato on top. Fold the salmon around the potato, then secure it with a toothpick.
Sprinkle the skewers with fresh dill sprigs and lemon zest before serving.
