|Crispy potato rounds with smoked salmon and sour cream.|
I have been falling behind in my salmon consumption so when I was at Whole Foods yesterday I picked up a package of smoked salmon.
And since I had leftover potatoes from a failed cooking project (pictures of yesterday's cooking failure inserted at bottom of post) I decided to make what is essentially smoked salmon canapes.
I sliced a red potato into thick slices then put it into a steamer until just barely tender.
Then I put them in a skillet with a little olive oil and got them nice and brown.
Then I mixed 1/4 of a cup of Tofutti sour cream and 1/2 tsp. of dried parsley, 1/2 a shallot, chopped fine and a dash of salt and pepper.
Spread each potato with a generous dollop of the seasoned sour cream.
If you are serving these for appetizers, cut the smoked salmon into thin strips and curl them over the sour cream.
|I garnished the salmon with little pieces of shallot.|
Since I was enjoying this for my breakfast, I added extra salmon.
Oh, and my failed cooking effort yesterday was vegan scalloped potatoes.
It came out of the oven looking OK but the flavors were a bit too dull for my tastes.
My list of recipes to re-make is getting quite long:
- Stuffed french toast
- Vegan scalloped potatoes
- Dry sauteed string beans
- Massaman curry
- Cheesy quinoa crisps
- Parmesan chicken tenders
- Coddled eggs
I don't have a lot of veggie or salad dishes to re-make, those always seem to turn out right the first time.