Stuffed Potato

Name: Stuffed Potato
Yield: 24
Ingredients: 24 small potatoes, peeled; 1 tablespoon of olive oil; For the filling; 200g smoked salmon, finely chopped; 2 tablespoons of cream mixed with 1 tablespoon of lemon juice; 1 tablespoon of chopped caper; 2 tablespoons of roasted red onion; 1/2 teaspoon of prepared horseradish (store-bought); Salt to taste; For decorating; 15g smoked salmon, cut into 24 squares; 24 capers

1
24 small potatoes, peeled
2
1 tablespoon of olive oil
3
For the filling
4
200g smoked salmon, finely chopped
5
2 tablespoons of cream mixed with 1 tablespoon of lemon juice
6
1 tablespoon of chopped caper
7
2 tablespoons of roasted red onion
8
1/2 teaspoon of prepared horseradish (store-bought)
9
Salt to taste
10
For decorating
11
15g smoked salmon, cut into 24 squares
12
24 capers

Ingredients

1
24 small potatoes, peeled
2
1 tablespoon of olive oil
3
For the filling
4
200g smoked salmon, finely chopped
5
2 tablespoons of cream mixed with 1 tablespoon of lemon juice
6
1 tablespoon of chopped caper
7
2 tablespoons of roasted red onion
8
1/2 teaspoon of prepared horseradish (store-bought)
9
Salt to taste
10
For decorating
11
15g smoked salmon, cut into 24 squares
12
24 capers

Directions

1
Preheat the oven to 400°F (200°C)
2
Cut each potato in half lengthwise
3
Then, cut a thin slice off the bottom of each potato half to create a flat surface
4
Drizzle with olive oil and mix
5
Place the longer side facing down on a baking sheet and bake for 25 minutes or until tender
6
Prepare the filling: mix together smoked salmon, cream, lemon juice, caper, onion, and horseradish
7
Season each potato slightly to form a cavity and fill with 1/2 tablespoon of the filling
8
Decorate with the smoked salmon squares and a caper
9
Serve 24 portions.