Ingredients
Equipment
Method
Instructions
- Begin by washing the small red new potatoes thoroughly. Place them in a large pot, cover them with water, and bring to a boil. Add a pinch of salt to the water and cook the potatoes for about 15-20 minutes or until they are fork-tender.
- Once cooked, drain the potatoes in a colander and let them cool for a few minutes until they are easy to handle.
- Preheat your oven to 400°F (200°C). While the oven is heating, place the cooled potatoes on a baking sheet and drizzle with 1 tablespoon of extra virgin olive oil. Toss them to coat evenly and spread them out in a single layer. Roast in the oven for about 15 minutes, or until they are golden and slightly crispy on the outside.
- In a mixing bowl, combine the nonfat Greek yogurt, cream cheese, and remaining 1 1/2 tablespoons of extra virgin olive oil. Mix until smooth and creamy.
- Once the potatoes have cooled slightly and are roasted, slice them in half. Using a small spoon or a piping bag, dollop a generous amount of the yogurt and cream cheese mixture onto each potato half.
- Top each potato with a piece of Nova lox or smoked salmon, followed by a sprinkle of chopped fresh dill. Finally, garnish with capers for an extra burst of flavor.
- Arrange your Mini Lox Potatoes Appetizers on a serving platter and get ready to wow your guests! These bites are best served fresh but can also be made in advance and assembled just before serving.
Notes
- Choose high-quality lox for the best flavor.
- Roast the potatoes until golden for a crispy texture.
- Customize toppings with different herbs or vegetables.