Small red potatoes stuffed w smk salmon, scallion, & yogurt
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | smalls | Red potatoes; (each the size of a walnut), scrubbed, patted dry, and rubbed with vegetable oil |
| 3 | ounces | Finely chopped smoked salmon (about 1/2 cup) |
| ½ | cup | Plain yogurt |
| 3 | tablespoons | Minced scallion |
| 2 | tablespoons | Minced fresh parsley leaves |
| Drained bottled capers | ||
Directions
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 ¼-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@...> on Oct 14, 1997
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