Baby Potatoes Stuffed with Smoked Salmon
Baby Potatoes Stuffed with Smoked Salmon
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  • 20 baby potatoes
  • 1 cup (250 ml) plain Mediterranean yogurt
  • 1/2 cup (125 ml) chopped fresh watercress
  • The juice of 1/2 lime
  • Salt and pepper
  • 4 oz (125g) smoked salmon, thinly sliced
  • Chives
  • Preparation
  • In a saucepan, cover the potatoes with salted water. Bring to a boil and cook over medium heat until they are tender. Run under cold water. Drain and let cool completely.
  • Cut the potatoes up 3/4 of the height to form a cap. With a melon baller, remove a little ball of flesh from each potato. If necessary, cut a thin slice at the base to keep the potatoes stable. In a bowl, combine the yogurt, watercress and lime juice. Season with salt and pepper.
  • Stuff 3/4 of each potato with the yogurt mixture. Garnish with smoked salmon. Top with the cap. If desired, garnish with chives.
  • Description
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