Ingredients
8 ounces baby purple, red and/or yellow potatoes
8 ounces sliced cured or smoked wild Alaskan salmon, lox or gravlax (see Tips)
1/2 medium red onion, halved and thinly sliced
1 cup thinly sliced English cucumber
1 cup thinly sliced radishes
1/2 cup sliced cherry tomatoes
2 large hard-boiled eggs (see Tips), peeled and sliced
8 teaspoons wild salmon roe (caviar)
8 teaspoons capers, rinsed
1 lemon, cut into 8 wedges
1 tablespoon chopped fresh dill, plus dill sprigs for garnish
Freshly ground pepper to taste
Preparation
1.Bring about 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes, cover and steam until just tender, 4 to 5 minutes. Spread on a plate or clean cutting board in a single layer until cool. 2.Arrange salmon, the potatoes, onion, cucumber, radishes, tomatoes, eggs, roe, capers and lemon wedges on a platter (or platters). Sprinkle with chopped dill and pepper. Garnish with fresh dill sprigs, if desired.
Nutrition
Per serving : 98 Calories; 4 g Fat; 1 g Sat; 1 g Mono; 88 mg Cholesterol; 7 g Carbohydrates; 9 g Protein; 1 g Fiber; 338 mg Sodium; 249 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1/2 vegetable, 1/2 lean meat
Tips & Notes Make Ahead Tip: Steam potatoes and let stand at room temperature for up to 3 hours; assemble platter(s) and let stand at room temperature for up to 2 hours.
