Potato Sushi And Olive Skewer Hors D'Oeuvres

• 2 1/2 oz puff pastry
• 16 None baby pearl potatoes
• 1 tbsp sesame seeds
• 16 stems fresh chives
• 8 slices smoked salmon, halved lengthways
• 1 tbsp olive oil
• 1 sprig fresh dill, chopped
• 16 None pitted black olives
• 1-2 tbsp green olive tapenade
• 16 None cherry tomatoes
• 16 None anchovy-stuffed green olives

1. To make the skewers, first preheat the oven to 400u0b0F. Line a baking sheet with parchment paper. On a lightly floured work surface, roll out the pastry to 1/4 inch thick. Cut out 16 small hearts and 16 small stars. Arrange on the baking sheet and bake for 10 mins, until golden brown. Allow to cool. Meanwhile, fill the black olives with the tapenade. On each of 16 wooden skewers, thread a pastry star, black olive, tomato, green olive and pastry heart.
2. Cook the potatoes in boiling water for 20 mins. Drain and refresh with cold water. Allow to cool. Heat a frying pan and toast the sesame seeds until browned. Allow to cool. Blanch the chives in boiling water. Wrap each potato with a strip of salmon and tie with a chive stem. Cut off the potato ends so they are even with the salmon. Drizzle the cut surfaces with oil and sprinkle with the sesame seeds and dill. Chill until ready to serve.

pastry, potatoes, sesame seeds, chives, salmon, olive oil, dill, black olives, green olive tapenade, tomatoes, green olives

Taken from recipes-plus.com/api/v2.0/recipes/19297 (may not work)