New Potatoes Stuffed With Smoked Salmon And Horseradish
Serves: 2
Manley Abshire
1 January 1970
Based on User reviews:
57
Spice
53
Sweetness
46
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Preheat oven to 400°F
2
Cut potatoes in half crosswise
3
Mix with oil in bowl
4
Place cut side down on heavy large baking sheet
5
Bake potatoes until just tender, about 25 minutes
6
Cool completely
7
Mix 3 1/2 ounces salmon, sour cream, onion, 1 teaspoon capers and horseradish in small bowl
8
Season with pepper
9
(Potatoes and salmon mixture can be made 1 day ahead
10
Cover separately and chill
11
) Cut thin slice off rounded end of each potato so that potatoes will stand upright
12
Turn potatoes over
13
Using melon baller or small spoon, scoop out some of center of each potato
14
Spoon 1 teaspoon filling into each
15
Garnish each with smoked salmon and caper
16
(Can be prepared 2 hours ahead
17
Cover and chill
18
) Preheat oven to 400°F
19
Cut potatoes in half crosswise
20
Mix with oil in bowl
21
Place cut side down on heavy large baking sheet
22
Bake potatoes until just tender, about 25 minutes
23
Cool completely
24
Mix 3 1/2 ounces salmon, sour cream, onion, 1 teaspoon capers and horseradish in small bowl
25
Season with pepper
26
(Potatoes and salmon mixture can be made 1 day ahead
27
Cover separately and chill
28
) Cut thin slice off rounded end of each potato so that potatoes will stand upright
29
Turn potatoes over
30
Using melon baller or small spoon, scoop out some of center of each potato
31
Spoon 1 teaspoon filling into each
32
Garnish each with smoked salmon and caper
33
(Can be prepared 2 hours ahead
34
Cover and chill)