New Potatoes Stuffed With Smoked Salmon And Horseradish Food

SMOKED SALMON NEW POTATOES

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, until tender, 15-20 minutes. Drain potatoes; immediately drop in ice water. Drain; pat dry., Cut a thin slice off the bottom of each potato to allow them to lie flat. Using a melon baller, remove a small portion from the top of each potato. , For filling, place all remaining ingredients except dill sprigs in a food processor; process until smooth. To serve, pipe or spoon about 2 teaspoons filling into each potato. Top with dill sprigs. Refrigerate leftovers.

NEW POTATOES STUFFED WITH SMOKED SALMON AND HORSERADISH

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.)

NEW POTATOES

Steps:

• Cook potatoes in boiling salted water for 20-30 minutes or until tender; drain. Cool for 5 minutes. Remove skins. In a large skillet over medium heat, cook and stir the potatoes in butter until lightly browned, about 20 minutes. Stir in parsley.

SCANDI SMOKED SALMON POTATOES

Steps:

• Boil the potatoes in their skins for 15 mins until tender, then drain and cool. Meanwhile, whisk all the sauce ingredients together, except the dill. Cut each piece of salmon in half to make two long strips.
• Halve the potatoes slightly on a diagonal, then wrap a piece of smoked salmon around each piece and place onto a platter. If you want to add salt, go easy, as the salmon is highly seasoned. Scatter with pepper, a squeeze of lemon and a few dill fronds. Give the sauce a quick whisk, add the chopped dill, season to taste, then pour into a dipping bowl. Scoop the soured cream into another. To eat, dip the potatoes into the cream, then spoon over a little sauce.

SALMON-STUFFED POTATOES

Steps:

• Scrub and pierce potatoes. Bake at 400° for 40-60 minutes or until tender. Cool until easy to handle. Cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell., In a bowl, mash the pulp with sour cream. Stir in the buttermilk, butter salt, and pepper. Gently fold in salmon. Spoon into potato shells. Sprinkle with chives.

HOT SMOKED SALMON WITH NEW POTATOES & WATERCRESS

Steps:

• In a large bowl, toss the onion with half the white wine vinegar and some salt. Set aside.
• Boil the potatoes in a pan of salted water until tender. Drain well and put back in the pan to steam-dry for a few mins. Tip into the bowl with the onion and gently toss together so that the potatoes absorb the vinegar. Season and leave to cool.
• In a small bowl, mix together the buttermilk, mayonnaise, remaining vinegar and the horseradish. Add some salt and fresh ground pepper, and mix well. Toss the potatoes in the mixture.
• Boil the beans for 1 min in salted water, drain, rinse in cold water and dry. Divide the potatoes between two plates and top with the apple slices, beans, salmon and a large handful of watercress.