Smoked Salmon Potato Canapes
Throw together these purple and orange salmon canapes for a classy Halloween appetizer or Clemson football party food
Servings: 20 servings
- 28 ounces Purple Potatoes
- ½ cup sour cream
- 6 ounces Smoked Salmon
- 2 tablespoons capers
Preheat the oven to 400.
Cut each potato in half and place on a parchment lined pan, cut side down. Very very carefully slice a sliver off of the top of each potato half so that they will sit flat after you cook them.
Bake in preheated oven for 18 - 20 minutes, or until potatoes are soft. Remove from oven, and allow to cool to room temperature.
Once cooled to room temperature, place about a teaspoon of sour cream on each potato, and a small piece of smoked salmon on top of the sour cream.
Garnish each bite with a caper.