Baby Potatoes Filled With Smoked Salmon

CATEGORY	CUISINE	TAG	YIELD
Dairy	Spanish	Tamara1	1	Servings

INGREDIENTS

12		Pink potatoes such as
		Pontiacs
12		White potatoes
1	T	Olive oil
150	g	Smoked salmon, finely
		chopped
3	T	Sour cream
2	T	Finely chopped Spanish onion
2	t	Prepared white horseradish
1/2		Chives, finely chopped
50	g	Thinly sliced smoked salmon
		cut into 24 squares
		Drained capers to garnish
		Salmon caviar to garnish
		Extra chives to garnish
4		Fat, 0 Other Carbohydrates

INSTRUCTIONS

Preheat the oven to 200Ã¸c.  Cut the potatoes in half and mix with the
oil in a large bowl. Season  to taste with salt and pepper then place
the potato halves cut side  down on an oiled baking sheet. Bake the
potatoes until just tender,  about 20 minutes then cool completely.
Meanwhile, mix together the finely chopped smoked salmon, sour cream,
Spanish onion, horseradish and chives in a small bowl and season with
salt and pepper.  When you are ready to assemble the potatoes, use a
melon baller or  small spoon to scoop out some of the potato from the
cut side, then  cut a thin slice off the rounded end of each potato so
that each  potato half will stand upright. Spoon 1 teaspoon of salmon
filling  into each potato cavity then place on a tray, ready to serve.
Garnish each potato with a small slice smoked salmon, some salmon
caviar and chives. Chill for up to two hours before serving.  Converted
by MC_Buster.  Per serving: 1544 Calories (kcal); 30g Total Fat; (17%
calories from  fat); 59g Protein; 265g Carbohydrate; 54mg Cholesterol;
1287mg Sodium  Food Exchanges: 16 Grain(Starch); 3 1/2 Lean Meat; 0
Vegetable; 0  Fruit;  Converted by MM_Buster v2.0n.

A Message from our Provider:

“Suffering from truth decay? Brush up on your Bible.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1907 Calories From Fat: 293 Total Fat: 33.3g Cholesterol: 64.7mg Sodium: 5302mg Potassium: 9371.5mg Carbohydrates: 332.5g Fiber: 57.4g Sugar: 25.7g Protein: 80.6g