Recipe courtesy Gourmet Magazine

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

For “Tartare”: 1/4 pound smoked salmon, chopped fine<br>
2 tablespoons finely chopped red onion
1 tablespoon chopped fresh chives
1 tablespoon fresh lemon juice
Salt and pepper
1/4 cup sour cream

Slice potatoes into 24 (1/4-inch-thick) rounds. In a vegetable steamer, set over boiling water steam 1 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.

To make "tartare":
In a bowl stir together "tartare" ingredients and salt and pepper, to taste.

To assemble hors d'oeuvres: 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.

Yield: 24 hors d’oeuvres
Prep Time: 1 hour 10 minutes
Cook Time: 10 minutes