Recipe for Baby Potatoes Filled with Smoked Salmon 
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Yield:
1
Ingredients:
Amount Ingredient
12 sm pink potatoes such as Pontiacs
12 sm white potatoes
1 tbl olive oil
150 gm smoked salmon, finely chopped
3 tbl sour cream
2 tbl finely chopped Spanish onion
2 tsp prepared white horseradish
1/2 bn chives, finely chopped
50 gm thinly sliced smoked salmon, cut into 24 squares
drained capers to garnish
salmon caviar to garnish
Instructions:
Instructions: Preheat the oven to 200 c.

Cut the potatoes in half and mix with the oil in a large bowl. Season to taste with salt and pepper then place the potato halves cut side down on an oiled baking sheet. Bake the potatoes until just tender, about 20 minutes then cool completely.

Meanwhile, mix together the finely chopped smoked salmon, sour cream, Spanish onion, horseradish and chives in a small bowl and season with salt and pepper.

When you are ready to assemble the potatoes, use a melon baller or small spoon to scoop out some of the potato from the cut side, then cut a thin slice off the rounded end of each potato so that each potato half will stand upright.

Spoon 1 teaspoon of salmon filling into each potato cavity then place on a tray, ready to serve.

Garnish each potato with a small slice smoked salmon, some salmon caviar and chives. Chill for up to two hours before serving.

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