Recipe - Small Red Potatoes Stuffed W Smk Salmon Scallion And Yogurt

10 small Red potatoes; (each the size
of a walnut), scrubbed,
patted dry, and rubbed with
vegetable oil
3 ounce Finely chopped smoked salmon
(about One half cup)
One half cup Plain yogurt
3 tablespoon Minced scallion
2 tablespoon Minced fresh parsley leaves

GARNISH
Drained bottled capers

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 1/4inchthick
shells, and reserve the scoopedout 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 MCRecipe Digest V1 #845 by "Angele and Jon Freeman"
jfreeman@netusa1.net on Oct 14, 1997