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

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.

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