Ahhh, its summer and social life is hopping. Here in the South, we party all spring, summer and fall, leaving the cold weather months of January and February to hibernate and recharge for the next round of….parties!
Its all the summer fun that inspired this latest entry for Spicy Tuesday – Fingerlings, Guac and Salmon Apps. We chose some of the season’s best fingerling potatoes, (did you know that some potatoes are in season in the summer?), roasted and topped them with a special guacamole and a bright cheery red flag of smoked salmon. Easy peasy and quick to prepare, we can guarantee that their will not be one left on the plate when you serve them!
No worries about serving non-nutritious junk to your guests either. Not only are the potatoes, guac and salmon full of goodies, the cilantro is power-packed, too. Cilantro is a low calorie way to get in Vitamin K, folic acid, and Vitamin A. Its leaves and stem tips contain a rich source of polyphenols which act as antioxidants in our body. So use that whole piece of cilantro when you are cooking up these apps!
Fingerlings, Guac and Salmon Apps
About 24 Fingerling Potatoes
1 Tsp Olive Oil
1 Cup Frozen Peas, defrosted in the microwave
1 Large Garlic Clove, grated
1 TB Hot Sauce, (We like Tabasco Chipotle)
2 Tsp Lime Juice
2 TB Minced Cilantro
Sea Salt and Freshly Cracked Black Pepper to taste
Smoked Salmon cut in strips to fit the potatoes
Step One Roast the potatoes by cutting them in half lengthwise,placing them on a sheet tray, tossing them in the olive oil and sprinkling with salt and pepper, and sliding into a 400F oven for about 30 minutes. When cooked through and browned around the edges, remove them from the oven and allow to cool until they can be picked up.
Step Two Scoop the avocado flesh into a bowl, along with the peas, garlic, hot sauce and juice. Mash with a potato masher or large fork or spoon until chunky. Add in the minced cilantro and salt and pepper to taste.
Step Three To assemble, cut a small strip off the bottom of each potato to enable them to stand up on the platter straight. Top each potato with a spoonful of the guac, and twist a salmon strip on top of each app.