Recipe Ingredients:
- 12 small red new potatoes
- 1 T. olive oil
- 4 oz. smoked salmon, divided
- 2 T. dairy or pareve sour cream
- 2 t. minced onion
- 1 t. capers
- 1/2 t. prepared horseradish
- 1/4 t. pepper
Preheat oven 400 degrees. Cut potatoes in half, toss with oil.
Place potatoes, cut side down, on baking sheet. Roast 25 minutes until just tender, cool. Finely dice 3 1/2 oz. salmon.
Add diced salmon to remaining ingredients, except reserved salmon.
Using demitasse spoon or small melon baller, scoop out center from cut side of each potato half. Slice tiny piece from potato bottoms to stabilize.
Spoon 1 t. filling into each potato half.
For garnish, chop remaining 1/2 oz. salmon.
Place on top of each stuffed potato.
As a variation, top these potatoes with sautéed onion, fresh herbs, grated cheese or finely chopped walnuts.
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