Red and Green Appetizer Bites

Recipe By USPB

Lighten up your holiday table with Little Red and Green Appetizers which start with a base of colorful fresh vegetables: red potatoes and crisp cucumbers.

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Servings12
Prep Time30 MIN
Cook Time15 MIN

2/3 pound (about 12) small red potatoes, uniform in size

½ teaspoon salt

6 ounces reduced-fat cream cheese, at room temperature

3 ounces sliced smoked salmon, finely chopped

2 teaspoons fresh lemon juice

¼ teaspoon coarsely ground black pepper

12 slices (1/2 inch thick) English cucumber

Snipped chives, dried dill weed and/or drained capers, for garnish

Preparation

Halve potatoes; cut and discard a very thin slice from skin side of each half.

In 2-quart saucepan, cover potatoes with water; add salt.

Bring to boiling over high heat, reduce heat, cover and cook until tender, 10 to 15 minutes, depending on size of potatoes.

Drain; cool to room temperature. Meanwhile, in small bowl, mix cheese, salmon, lemon juice and pepper to blend thoroughly.

With small spoon, mound salmon mixture onto potato halves and cucumber slices, dividing equally (1 to 1 ½ teaspoons each). Arrange on serving plate and add your choice of garnishes.

(If not served immediately, these can be prepared several hours in advance; cover and refrigerate.For best flavor, return to room temperature just before serving.)

Calories: 63 Fat: 3g Cholesterol: 8mg Sodium: 218mg Vitamin C: 4% Fiber: 0.5g Protein: 3g Potassium: 182mg

Ingredients

2/3 pound (about 12) small red potatoes, uniform in size

½ teaspoon salt

6 ounces reduced-fat cream cheese, at room temperature

3 ounces sliced smoked salmon, finely chopped

2 teaspoons fresh lemon juice

¼ teaspoon coarsely ground black pepper

12 slices (1/2 inch thick) English cucumber

Snipped chives, dried dill weed and/or drained capers, for garnish