| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 10 | sm | Red potatoes; (each the size of a walnut), scrubbed, patted dry, and rubbed with vegetable oil |
| 3 | oz | Finely chopped smoked salmon (about 1/2 cup) |
| 1/2 | c | Plain yogurt |
| 3 | tb | Minced scallion |
| 2 | tb | Minced fresh parsley leaves |
| Drained bottled capers |
INSTRUCTIONS
GARNISH 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 1/4-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 Small Red Potatoes Stuffed w Smoked Salmon, Scallion, & Yogurt Recipe by: Cooking Live Show #CL8979 Posted to MC-Recipe Digest V1 #845 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on Oct 14, 1997
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