Fingerling Potatoes with Avocado and Smoked Salmon

By LRay

Jackie Mills, Southern Living

DECEMBER 2012

Ingredients

• 1 pound fingerling potatoes, halved lengthwise
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 ripe avocado, halved
• 1 tablespoon minced fresh dill
• 1 teaspoon lemon zest
• 2 teaspoons fresh lemon juice
• 1/8 teaspoon salt
• 1 (4-oz.) package thinly sliced smoked salmon
• Garnish: fresh dill sprigs

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 1

1. Preheat oven to 400°. Toss together first 4 ingredients. Place potatoes, cut sides down, in a lightly greased jelly-roll pan. Bake 20 minutes or until tender and browned. Cool completely (about 20 minutes).

2. Meanwhile, scoop avocado pulp into a bowl; mash with a fork. Stir in dill and next 3 ingredients. Spoon mixture onto cut sides of potatoes, and top each with 1 salmon slice.