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Appetizers
American
4
1 pound Gemstone Potatoes
2 – 3 small Red pearl onions thinly sliced
¼ cup Red wine vinegar
¼ Cucumber finely diced
4 – 6 thin slices Watermelon radish
1 tbsp Chives finely chopped
Fresh dill –fronds picked for garnish
4 oz Smoked salmon
6 to 8 oz Labneh (or use cream cheese if labneh isn’t available)
Optional: small squeeze of lemon juice and pinch of black pepper to brighten flavor
Boil gemstone potatoes in a pot of heavily salted water until the internal temperature of the potato reaches 185°F (the perfect temperature for slicing vegetables). Once cooled, slice in half (and cut a little bit off the bottom so they easily rest on a board with the cut side up).
For the salmon cream, in a mini food processor, add 4oz of smoked salmon with 6-8oz labneh (or substitute cream cheese if you cannot find). Use a rubber spatula to transfer to a piping bag for serving.
Marinate thinly sliced red pearl onions in red wine vinegar for 20 minutes as an optional garnish.
Construct the bite-sized appetizers by piping salmon cream onto each potato and garnishing with a combination of red pearl onion, cucumber, watermelon radish, chives, and dill.
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