| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Spanish |
Tamara1 |
1 |
servings |
INGREDIENTS
| 12 |
sm |
Pink potatoes such as Pontiacs |
| 12 |
sm |
White potatoes |
| 1 |
tb |
Olive oil |
| 150 |
g |
Smoked salmon; finely chopped |
| 3 |
tb |
Sour cream |
| 2 |
tb |
Finely chopped Spanish onion |
| 2 |
ts |
Prepared white horseradish |
| 1/2 |
bn |
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 |
INSTRUCTIONS
Preheat the oven to 200°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; 4
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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