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Cooking, Recipe and Food Blog

Smoked Salmon Potatoes

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Smoked salmon potatoes is a delicious appetizer with a light but smoky taste that explodes in your mouth. You may prepare the potatoes and smoked salmon filling up to a day before. Just assemble and heat them in the oven before serving.

 

Serves 10-15

Ingredients:

2kg small chat potatoes

Olive oil cooking spray

200g smoked salmon, finely chopped

1/2 cup sour cream

1 bunch dill, sprigs removed, finely chopped

1 lemon, rind finely grated

Salt and pepper to taste

Dill sprigs for serving

 

Wash the potatoes and scrub them. Place them in a large saucepan. Fill the pan with cold water and place it over high heat. Bring it to a boil. Reduce the heat to medium and let it simmer for eight to ten minutes or until the potatoes are tender. Drain and set aside.

Preheat the oven at 200C and line two baking tray with baking paper or lightly grease it with oil. Place the potatoes on the trays and spray them with olive oil. Roast them in the oven for twenty to twenty-five minutes or until they are golden brown.

With a sharp knife, slice off the tops of each potato and scoop out half of the potato. Discard tops and fillings or save them for another dish. Let the roasted potatoes cool.

In a medium sized bowl, combine the sour cream, dill and lemon rind. Season it with salt and pepper.

Fill the potatoes with the salmon mixture and top them with dill sprigs. Serve warm.

 

Photo Courtesy Of:  vyusseem

Stuffed Potatoes

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Stuffed potatoes is a quick and easy recipe that you can make using your microwave oven, although you may use a regular oven if desired. Add more cheese if you want and serve it with sour cream would also make it more delectable.

Serves 4

Ingredients:

4 medium sized potatoes

2 tomatoes

4 spring onions

4 tablespoons grated cheddar cheese

1 tablespoon chopped basil

Salt and ground white pepper to taste

 

Wash and scrub the potatoes. Pierce the skin with a knife and place them on a microwavable dish. Microwave it on high for 4 minutes.

While the cooking the potato, chop the tomatoes and spring onion finely. Place them on a medium sized bowl and add the cheese and the basil leaves. Mix well.

Get the cooked potato and let it cool slightly. Slice off the top to create a lid. With a spoon, scoop out the insides of the potato leaving a one centimeter shell.

Combine the insides of the potato and tomato mixture in a medium sized bowl. Season it with salt and pepper. Mix well.

Spoon the potato and tomato mixture back into the potato shells. Put the lid back and return it to the microwave. Cook it on high for another minute. Remove it from the microwave and serve immediately.

 

Photo Courtesy Of: mpich3

Colombian Style Stuffed Potatoes

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Columbian style stuffed potatoes or papas rellenas are delicious appetizers or snacks. It is a Latin American version of croquettes- crunchy on the outside yet creamy with a burst of flavor once you take a bite.

 

Ingredients:

Vegetable oil for frying

5 medium potatoes

1/4 teaspoon salt

For the meat filling:

1 tablespoon olive oil

1 cup chopped tomato

1/3 cup chopped onion

1/3 cup chopped scallions

1 garlic clove, minced

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon ground pepper

1/2 pound ground beef

For the vegetable filling:

1 tablespoon olive oil

1 cup chopped tomato

1/3 cup chopped onion

1/3 cup chopped scallions

1 garlic clove, minced

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon ground pepper

1 cup frozen carrots

1/2 cup frozen peas

For the batter:

1 egg

1/4 cup all-purpose flour

1/4 cup milk

Salt and pepper to taste

 

Wash and scrub the potatoes under running water. Peel them and slice them into medium sized chunks. After, place them in a medium sized pot with water over high heat. Add 1/4 teaspoon of salt. Bring the potatoes to a boil. After, reduce the heat to medium and cook the potatoes for another 15-20 minutes or until the potatoes are soft. Drain the potatoes and put them in a large bowl. Mash the potatoes with a fork or a potato masher. Set aside.

Next, prepare the filling by heating a tablespoon of olive oil in a large saucepan over medium heat. Sauté the garlic and onions for 2-3 minutes until they are fragrant. Add the scallions, cumin, salt and pepper. Cook it for another 5 minutes or until the onions are translucent. Stir in the beef and allow it to cook for another 10-15 minutes or until the beef is browned and cooked. Remove it from the heat and allow it to cool.

After, prepare the batter by combining the egg, flour and milk. Whisk it for 2-3 minutes or until the mixture becomes smooth. Season it with salt and pepper.

Portion the mashed potatoes into 10 equal parts. Form each part into a ball using your palms. Flatten the ball and spoon 1 1/2 tablespoons of filling at the center of each flattened ball. Fold the ends together to enclose the filling and form another ball. Do this for the remaining potato balls.

Half fill a heavy pot or Dutch oven with vegetable oil. Place the pot over medium heat. Dip the stuffed potato ball into the prepared batter and then deep fry them in the pot with hot oil. Fry them for 3-5 minutes or until they are golden brown. Transfer the cooked stuffed potato balls to a colander or plate lined with paper towels to drain the excess oil. Transfer them to a platter and serve with aji picante (Colombian chili sauce)

 

Photo Courtesy Of:   balise42