Smoked Salmon Stuffed Potatoes Recipes

SALMON-STUFFED POTATOES

Steps:

• Scrub and pierce potatoes. Bake at 400° for 40-60 minutes or until tender. Cool until easy to handle. Cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell., In a bowl, mash the pulp with sour cream. Stir in the buttermilk, butter salt, and pepper. Gently fold in salmon. Spoon into potato shells. Sprinkle with chives.

SMOKED SALMON STUFFED BAKED POTATOES

Steps:

• Pierce potatoes all over with a fork. Microwave on Medium, turning once or twice, until soft, about 20 minutes. (Alternatively, bake potatoes at 425 degrees F until tender, 45 minutes to 1 hour.) Transfer to a clean cutting board and let cool slightly.
• Holding them with a kitchen towel to protect your hands, make a lengthwise cut to open the potato, but don't cut all the way through. Pinch the ends to expose the flesh.
• Top each potato with some sour cream, tomato, onion, salmon and chives. Serve warm.

SALMON WITH BEURRE ROUGE AND SMOKED-SALMON-STUFFED BAKED POTATO

Steps:

• Bring wine, shallots, and vinegar to boil in heavy small saucepan. Reduce heat to low and simmer until liquid is reduced to 2 tablespoons, about 5 minutes. Remove pan from heat and cover.
• Do ahead: Can be made 4 hours ahead. Let stand at room temperature.
• Preheat oven to 400°F. Place each potato on separate sheet of foil, sprinkle with sea salt, and wrap tightly. Bake until tender, about 1 hour. Remove foil; cool to just warm, about 20 minutes. Cut lengthwise in half. Scoop flesh into medium microwave-safe bowl, leaving 1/4-inch-thick potato shell. Add 2 tablespoons butter and milk to potatoes in bowl; mash well. Stir in sour cream and 3 tablespoons green onion tops. Season to taste with salt and pepper.
• Do ahead: Can be made 2 hours ahead. Loosely cover shells and filling separately and let stand at room temperature.
• Rewarm potato shells, then filling, in microwave at 20-second intervals until heated through. Stir smoked salmon into filling; season with sea salt and pepper. Mound filling in shells.
• Place 1/4 cup water and salmon fillets in heavy large skillet; sprinkle with salt and pepper. Cover; steam over medium-high heat until salmon is just opaque in center, about 3 minutes.
• Meanwhile, rewarm wine-shallot reduction over medium-low heat. Add remaining 8 tablespoons butter, 1 tablespoon at a time, whisking until each is melted before adding next; continue whisking until beurre rouge is thick (do not overheat or sauce may separate). Season with salt and pepper.
• Spoon sauce onto 4 plates. Place potatoes on 1 side; sprinkle with remaining green onions. Arrange 2 salmon strips atop sauce on each plate; sprinkle with peppercorns and chives.

SMOKED SALMON NEW POTATOES

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, until tender, 15-20 minutes. Drain potatoes; immediately drop in ice water. Drain; pat dry., Cut a thin slice off the bottom of each potato to allow them to lie flat. Using a melon baller, remove a small portion from the top of each potato. , For filling, place all remaining ingredients except dill sprigs in a food processor; process until smooth. To serve, pipe or spoon about 2 teaspoons filling into each potato. Top with dill sprigs. Refrigerate leftovers.

NEW POTATOES STUFFED WITH SMOKED SALMON AND HORSERADISH

Steps:

• Preheat oven to 400°F. Cut potatoes in half crosswise. Mix with oil in bowl. Place cut side down on heavy large baking sheet. Bake potatoes until just tender, about 25 minutes. Cool completely.
• Mix 3 1/2 ounces salmon, sour cream, onion, 1 teaspoon capers and horseradish in small bowl. Season with pepper. (Potatoes and salmon mixture can be made 1 day ahead. Cover separately and chill.)
• Cut thin slice off rounded end of each potato so that potatoes will stand upright. Turn potatoes over. Using melon baller or small spoon, scoop out some of center of each potato. Spoon 1 teaspoon filling into each. Garnish each with smoked salmon and caper. (Can be prepared 2 hours ahead. Cover and chill.)

SALMON-STUFFED BAKED POTATOES

Steps:

• Wash the potatoes& poke with a fork so they don't explode.
• Wrap in paper towels& cook for 10 minutes until soft.
• If your microwave doesn't have a turntable inside it, turn the potatoes yourself a few times during cooking.
• Preheat oven to 400 degrees.
• Slice a bit off the top of each potato, and scoop out the flesh, leaving a bit of a wall near the skin.
• Mash the potatoes with butter, milk, Dijon, salt& pepper until blended.
• Mix in the salmon, broccoli, lemon rind, dill& Feta then stuff the potatoes gently, so as not to break the skins.
• Put potatoes on a baking sheet& bake for 20 minutes, or until the top of the potatoes are golden brown.

MAUIGIRL'S SMOKED SALMON STUFFED PEA PODS

Steps:

• Split each snow pea down one seam.
• Mix cream cheese, smoked salmon, garlic salt, and pepper in a bowl until smooth. Spoon salmon mixture into a pastry bag fitted with a star tip. Pipe mixture into the center of each snow pea pod, creating a scalloped edge. Sprinkle dill weed over cream cheese filling.