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.
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.
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