Baby Potatoes Stuffed with Smoked Salmon
Baby Potatoes Stuffed with Smoked Salmon
Ingredients
- 20 small baby potatoes
- 1 cup (250 ml) plain 10% yogurt
- 1/2 cup (15 g) watercress, chopped
- ½ lime, juice only
- 4 oz (115 g) smoked salmon or gravlax, thinly sliced
- Chives, finely chopped, to taste
Instructions
- Place the potatoes in a pot. Cover with cold water and season with salt. Bring to a boil and cook over medium heat until they are tender. Drain and rinse under cold water. Let cool completely.
- Cut the potatoes up 3/4 of their height to form a cap. With a melon baller, remove a little ball of flesh from each potato. Set aside for another use. If needed, cut a thin slice at the base to keep the potatoes stable.
- In a bowl, combine the yogurt, watercress and lime juice. Season with salt and pepper.
- Stuff 3/4 of each potato with the yogurt mixture. Garnish with smoked salmon. Top with the cap and transfer to a service dish. Garnish with chives.
Baby Potatoes Stuffed with Smoked Salmon