10ouncessmoked salmon (lox), cut into 36 thin pieces
1/4cupnonfat plain Greek yogurt
1tablespoonminced fresh dill
Preheat the oven to 450 degrees F.
Prepare the potatoes according to package directions: Remove and discard the cardboard and plastic film. Mix the potatoes with the olive oil and enclosed seasoning package. Cook until the potatoes are tender, about 30 minutes.
Let the potatoes rest until cool enough to handle.
In a small bowl, stir together the yogurt and dill.
Spread a rounded ¼ teaspoon of the yogurt sauce on a piece of the smoked salmon. Place one of the potatoes in the center of the salmon, wrap the salmon around the potato and secure with a skewer.