Ingredients

Makes 24 hors d'oeuvres

　　6 red potatoes, 1 1/2 to 2 inches in diameter (about 3/4 pound)

　　

For "tartare"

1/4 pound smoked salmon, chopped fine

　　2 tablespoons finely chopped red onion

　　1 tablespoon chopped fresh chives

　　1 tablespoon fresh lemon juice

　　1/4 cup sour cream

　　

Step 1

Slice potatoes into twenty-four 1/4-inch-thick rounds. In a vegetable steamer, set over boiling water steam one layer of potato slices, covered, until tender, 5 to 10 minutes, and cool completely. Steam remaining slices in same manner. Potato slices may be steamed 1 day ahead and kept in a sealed plastic bag, chilled. Bring potato slices to room temperature before proceeding with recipe.

　　

Make "tartare":

Step 2

In a bowl stir together "tartare" ingredients and salt and pepper to taste.

　　

To assemble hors d'oeuvres:

Step 3

Brush tops of potato slices with lemon juice and season with salt and pepper. Top each slice with a heaping 1/2 teaspoon "tartare" and a small dollop sour cream.