Yogurt & Chive Potato Rounds with Smoked Salmon & Capers | Idaho Potato Commission
Preheat the oven to 425° F. Wash potatoes and pat dry. Slice potatoes about ¾ inch thickness and place into a large bowl of cold water to remove excess starch. Pat slices dry and place into a large...
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Ingredients
- 12 ounces wild caught smoked salmon
- 2 Idaho® Russet potatoes
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon lemon juice, freshly squeezed
- ½ teaspoon fresh lemon zest
- 4 ounces plain Greek yogurt
- 4 ounces cream cheese, softened
- 3 tablespoons capers, drained of juice
- ⅛ teaspoon salt
- fresh cracked pepper, to taste
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