| 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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