|
Roasted
Baby Potatoes Stuffed with Smoked Salmon
4
Servings
| 12 Baby Red-skinned
Potatoes |
| 1 Tbs Olive Oil |
| 4 oz Smoked Salmon, finely
chopped |
| (reserved 24
small pieces for garnishing) |
| 2 Tbs Sour Cream |
| 1 Tbs Red Onion, minced |
| 1 Tsp Capers1 Tsp |
| Horseradish Sauce |
| Chives, chopped for
garnishing |
Preheat Oven 400
degrees
Cut potatoes in half and toss with olive oil.
Place cut side down on a
baking sheet.
Bake potatoes until just
tender, about 25 minutes.
Cool completely.
Combine salmon, sour cream,
onion capers, and horseradish in a small mixing bowl. Season to taste with
pepper.
Cut a thin slice off
rounded end of potato and place upright. Scoop a small amount amount out of
center of each potato. Spoon about 1 tsp of filling into each potato.
Garnish with a small piece of salmon and
chives if desired.
Makes 24 appetizers, prep
time 15 minutes, baking time 25 minutes.
Enjoy! |
