John Myers
Ingredients for 1 servings:
- 150 g potatoes, approx. 4 small
- 8 slices of salmon ham
- 75 g cream cheese
- 1 spring onion(s), the green part
- Pepper, black from the mill
- 8 cherry tomatoes
- some parsley
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes
An appetizer
Boil the potatoes with their skins on for about 15 minutes until soft. Rinse under cold water and peel. Cut each potato in half across the wide side. Finely chop the green part of the spring onion and mix it with the cream cheese. Arrange the ham slices on a work surface. Place a dollop of cream cheese on each slice and season with pepper. Spread a little with a spoon, leaving the edges of the ham free. Fold the ham once to create half-moons. Place a piece of potato on the very tip of the ham and place the other side of the ham loosely over the potato. If the potatoes are too round, trim off a little of the tip to make them stand up better. Place a small leaf of parsley on a tomato, pierce it with a toothpick and attach it to a ham-covered potato. Arrange all the potatoes on a platter, garnish and serve.
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