12 very small red potatoes
5-oz. thinly sliced smoked salmon
½ C. sour cream
2 Tbsp. horseradish
Boil potatoes until just soft and chill in refrigerator. Meanwhile, mix sour cream with horseradish and salt and pepper to taste. When potatoes are chilled, cut in half and assemble on platter. Cut and divide salmon into 24 pieces, placing each piece on top of potato. Spoon dollop of horseradish mixture on top. Sprinkle generously with chopped chives.