Thursday, August 4, 2011

Smoked Salmon Lox on Potato

2 thinly sliced potatoes
1/4 cup olive oil
4 ounces smoked salmon lox
2-4 Tablespoons sour cream
2 Tablespoons shallots or onion, chopped
1 Tablespoon capers
dill and lemon slice to garnish

Preheat oven to 375F.
Thinly slice potatoes, preferably with a mandoline and soak in cold water about 30 minutes.
Take potato slices out of water and dry well on paper towels.
On a baking sheet lined with foil or parchment, lightly brush with olive oil. Brush each of the potato slices with olive oil and season with Alfie's seasoning. Overlap the slices in 6-8 inch circles. This should make about 4 "pizzas."
Bake for about 30 minutes.
Take out of the oven and put each circle on a plate. Spread a tablespoon of sour cream over the each, top with and ounce of smoked salmon, 1/2 tablespoon of shallots and 1 teaspoon of capers. Garnish with dill and lemon slices.

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