Small red potatoes stuffed with smoked salmon, scallion,
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | smalls | Red potatoes, (each the size |
| A walnut), scrubbed, patted | ||
| Dry, | ||
| And rubbed with vegetable | ||
| Oil | ||
| 3 | ounces | Finely chopped smoked salmon |
| (about 1/2 cup) | ||
| ½ | cup | Plain yogurt |
| 3 | tablespoons | Minced scallion |
| 2 | tablespoons | Minced fresh parsley leaves |
| Garnish: | ||
| Drained bottled capers | ||
Directions
Prick the potatoes with a fork and bake them in the middle of a preheated 425 degree oven for 40 minutes. While the potatoes are baking, in a bowl stir together the salmon, the yogurt, the scallion, and the parsley. While the potatoes are warm, halve them, scoop them out, leaving ¼-inch-thick shells, and reserve the scooped-out potatoes for another use. Season the salmon mixture well, and divide it among the potato shells. Top each potato with a caper and serve them at room temperature.
Yield: 20 hors d'oeuvres
COOKING LIVE SHOW #CL8979 Recipe courtesy of Gourmet Magazine