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Categories:Viewed: 45 - Published at: 6 years ago
Ingredients
- 12 baby red-skinned potatoes
- 1 tablespoon olive oil
- 3 1/2 ounces smoked salmon, finely chopped
- 2 tablespoons sour cream
- 2 teaspoons minced red onion
- 1 teaspoon drained capers
- 1/2 teaspoon prepared white horseradish
- 1/2 ounce thinly sliced smoked salmon, cut into 24 squares
- Additional drained capers
Method
- Preheat oven to 400F.
- Cut potatoes in half crosswise.
- Mix with oil in bowl.
- Place cut side down on heavy large baking sheet.
- Bake potatoes until just tender, about 25 minutes.
- Cool completely.
- Mix 3 1/2 ounces salmon, sour cream, onion, 1 teaspoon capers and horseradish in small bowl.
- Season with pepper.
- (Potatoes and salmon mixture can be made 1 day ahead.
- Cover separately and chill.)
- Cut thin slice off rounded end of each potato so that potatoes will stand upright.
- Turn potatoes over.
- Using melon baller or small spoon, scoop out some of center of each potato.
- Spoon 1 teaspoon filling into each.
- Garnish each with smoked salmon and caper.
- (Can be prepared 2 hours ahead.
- Cover and chill.)
