New Potatoes Stuffed with Smoked Salmon and Horseradish – a delicious recipe with potatoes, olive oil, salmon, sour cream, red onion, capers. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Preheat oven to 400F.
2
Cut potatoes in half crosswise.
3
Mix with oil in bowl.
4
Place cut side down on heavy large baking sheet.
5
Bake potatoes until just tender, about 25 minutes.
6
Cool completely.
7
Mix 3 1/2 ounces salmon, sour cream, onion, 1 teaspoon capers and horseradish in small bowl.
8
Season with pepper.
9
(Potatoes and salmon mixture can be made 1 day ahead.
10
Cover separately and chill.)
11
Cut thin slice off rounded end of each potato so that potatoes will stand upright.
12
Turn potatoes over.
13
Using melon baller or small spoon, scoop out some of center of each potato.
14
Spoon 1 teaspoon filling into each.
15
Garnish each with smoked salmon and caper.
16
(Can be prepared 2 hours ahead.
17
Cover and chill.)
339
kcal
Calories
9
g
Fat
52
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 12 baby red-skinned potatoes, 1 tablespoon olive oil, 3 1/2 ounces smoked salmon, finely chopped, 2 tablespoons sour cream, and more.
Yes, New Potatoes Stuffed with Smoked Salmon and Horseradish falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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