Gluten Free Smoked Salmon Hors d'Oeuvres

5 from 1 vote

A twist on the traditional smoked salmon with capers makes it gluten free! Baby potatoes stand in for crackers and make a tasty base.

Prep Time20

Cook Time20

Total Time40

Course: Appetizer

Cuisine: American

Servings: appetizers

Calories: 31kcal

1.5 -2.5 ounces smoked salmon cut into 24 small pieces. Reserve any remaining salmon.
24 slices baby potatoes yellow or red waxy potatoes. Discard ends that won't sit flat.
3 tablespoon mayonnaise
3 tablespoon sour cream
½ teaspoon mustard
24 thin red onion pieces (partial round)
24 capers drained

Boil baby potatoes in their skin in salted water about 20 minutes until just cooked. Do not overcook.
Cool potatoes and peel when cool enough to handle.
Slice potatoes into 24 even slices. Discard ends that will not sit flat.
Mix the mayonnaise, sour cream and mustard together.
Top each potato slice with a dollop of the sour cream mixture. Top with a piece of red onion and salmon, anchoring them in the cream mixture.
Garanish each slice with a caper.
Can be made ahead. Remove from fridge 15-20 minutes before serving.