Baby Potatoes Stuffed With Smoked Salmon Salad Food

NEW POTATOES STUFFED WITH SMOKED SALMON AND HORSERADISH

New Potatoes Stuffed with Smoked Salmon and Horseradish image

Categories Potato Bake Cocktail Party Horseradish Salmon Fall Winter Bon Appétit

Yield Makes 24

Number Of Ingredients 9

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

Steps:

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.
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.)

SMOKED SALMON AND BABY POTATO SALAD ( WEDDING BUFFET)

Smoked Salmon and Baby Potato Salad ( Wedding Buffet) image

This is an elegan salad perfect for a buffet. Serves 10. If you are expecting Vegetarians make a batch and replace the salmon with quail's eggs. This salad can be made a day ahead but keep every thisng seperate, potatoes in a covered bowl, chopped salmon in another container and the dressing in a jar.

Provided by Wild Thyme Flour

Categories Potato

Time 30m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

1 kg baby potato (new potato)
80 g capers (in vinegar)
200 g smoked salmon
2 teaspoons coarse grain mustard
3 tablespoons fresh lemon juice
5 tablespoons olive oil
6 tablespoons mayonnaise
1 teaspoon sugar
2 teaspoons cognac (* optional)
2 tablespoons chopped fresh chives (or fresh dill)

Steps:

Boil potatoes until tender. Peel or leave the peel on and just slice in half when cold.
Cut the salmon into strips and mix with the capers.
place the dressing ingredients except for the herbs and blend until emulsified. Add the herbs.
Mix all the ingredients gently by hand and place in a large glass bowl.
Sprinkle a few more chopped herbs on top.

Nutrition Facts : Calories 199.2, Fat 10.7, SaturatedFat 1.6, Cholesterol 6.9, Sodium 462.8, Carbohydrate 20.8, Fiber 2.5, Sugar 1.9, Protein 6

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