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Bon Appétit

New Potatoes Stuffed with Smoked Salmon and Horseradish

4.1

(23)

Round out this collection of sophisticated hors d'oeuvres with oysters on the half shell and purchased chicken liver pâté accompanied by crackers. Chilled Champagne and dry Martinis are perfect with these easy appetizers.

Recipe information

  • Yield

    Makes 24

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

Preparation

  1. Step 1

    Preheat oven to 400°F. 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.

    Step 2

    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.)

    Step 3

    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.)

TagsSmoked SalmonSalmonFishSeafoodSour CreamDairyHorseradishHerbs & SpicesRed Skin PotatoPotatoRoot VegetableVegetableStarterDinnerGluten FreeNut FreeEasySpringBon Appétit
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