Recipe for Smoked Salmon and Caviar Stuffed Potatoes 
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Yield:
24
Ingredients:
Amount Ingredient
24 sm creamer or new potatoes cooked in salted
water until tender and cooled
Salt to taste
Freshly-ground white pepper to taste
1/2 lb smoked salmon
8 oz cream cheese at room temperature
1/2 tsp chopped garlic
1 tsp minced onion
2 tsp finely-chopped parsley
1/4 cup butter at room temperature
2 tsp brandy
1/2 x fresh lemon juiced
2 tbl heavy cream
1 can Sevruga caviar - (7-oz tin)
Instructions:
Instructions: Cut the potatoes in half. Hollow out each half of the potato. Season the potatoes with salt and pepper and set aside.

In a food processor, puree the salmon and cream cheese, until smooth. Scrape down the sides of the bowl. Add the garlic, onion, parsley, butter, brandy, lemon juice and cream. Process until the mixture is smooth again, about 1 minute.

Place a heaping spoonful of the mixture in the center of each potato. Refrigerate for at least 2 hours. Place on a serving platter and garnish with a heaping spoonful of caviar.

This recipe yields 24 servings.

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