Herbed Au Gratin Potatoes with Smoked Salmon “Canapes”
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Credit: Christopher Koetke, CEC, CCE, MBA, HAAC, Vice President, School of Culinary Arts, Kendall College, Chicago
The National Culinary Review, May 2013
Ingredients
20.4 oz. (1 bag) Idahoan® Au Gratin Potatoes
1 bag seasoning mix
¼ cup + 1 T. fresh chives, chopped
¼ cup + 1 T. fresh parsley, chopped
2 T. + 2 t. fresh dill, chopped
12 oz. sour cream
18 oz. smoked salmon, thinly sliced
Instructions
Method: Mix together potatoes, seasoning packet, ¼ cup chives, ¼ cup parsley and 2 T. dill in full steam-table pan. Add ½ gallon boiling water. Bake 30 minutes at 400ºF. In separate bowl, mix together sour cream, 1 T. chives, 1 T. parsley and 2 t. dill; put in cooler until needed. Use soup spoon to scoop out 1 T. hot au gratin potato mixture for each serving; place in Asian spoon. Place ¼ oz. smoked salmon on top; finish with ½ t. sour cream mixture. Garnish each canape with pinch of additional fresh herbs, such as parsley, chives, tarragon or dill, if desired.
Yield
72 appetizer Asian spoons
Tags
Appetizer, Seafood, The National Culinary Review
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