new potatoes stuffed with smoked salmon

Categories: Appetizers, Posted by Sandy Bergsten - Comments (0)


12 baby red-skinned potatoes, or other very small potato

1 tablespoon olive oil

3 1/2 ounces smoked salmon, finely chopped

2 tablespoons sour cream

2 teaspoons minced red onion

1 teaspoon drained capers

1/2 teaspoon prepared white horseradish

1/2 ounce thinly sliced smoked salmon, cut into 24 squares

Additional drained capers



Preheat oven to 400°F. Cut potatoes in half crosswise if large or the tips off if the potatoes are very small. Mix with oil in bowl. Place cut side down on heavy large baking sheet. Bake potatoes until just tender, about 25 minutes. Cool completely. (Can be made a day ahead, cover and refrigerate.)

Mix 3 1/2 ounces salmon, sour cream, onion, 1 teaspoon capers and horseradish in small bowl. Season with pepper.(Can be made 1 day ahead. Cover and refrigerate.)

Cut a thin slice off the rounded end of each potato so that potatoes will stand upright. Turn potatoes over. Using a small melon baller or small spoon, scoop out some of center of each potato. Spoon 1 teaspoon filling into each. Garnish each with smoked salmon and a caper. (Can be prepared 2 hours ahead. Cover and chill.)


Makes 24





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