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Smoked Salmon and Red Potatoes


12 baby red potatoes
4 oz smoked salmon
3 tablespoon horseradish sauce
1 tsp capers
2 tsp chopped red onions
olive oil

Cut potatoes in half and coat with 1 tablespoon of olive oil. Cook upside down for 25 minutes at 400oF. Allow potatoes to cool. Chop into small pieces 3-1/2 oz of smoked salmon. Mix chopped smoked salmon with horseradish sauce, capers and red onions. Scoop out part of potatoes after they have cooled. Fill with smoked salmon mixture, then place remaining salmon slices on top of potatoes. Chill for 2 hours and serve.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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