Salmon & Cream Cheese Potatoes Recipe

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Salmon & Cream Cheese Potatoes Recipe

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Everyone enjoys these elegant-looking appetizers. You can assemble them several hours ahead and refrigerate until guests arrive.
MAKES:
24 servings
TOTAL TIME:
Prep: 35 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 35 min. + cooling

Ingredients

  • 12 small red potatoes
  • 2 packages (3 ounces each) cream cheese, softened
  • 2 tablespoons sour cream
  • 2 tablespoons snipped fresh dill
  • 2 tablespoons grated lemon peel
  • 1 tablespoon capers, drained
  • 1/4 teaspoon salt
  • 1/8 teaspoon coarsely ground pepper
  • 3 ounces smoked salmon fillet, flaked
  • Fresh dill sprigs, optional

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Meanwhile, in a small bowl, combine the cream cheese, sour cream, dill, lemon peel, capers, salt and pepper.
Drain potatoes; cut in half. Cut a thin slice from the bottom of each potato half to level if necessary.
Dollop cheese mixture onto potatoes, 2 teaspoons on each. Top with salmon. Garnish with dill sprigs if desired. Chill until serving. Yield: 2 dozen.
Originally published as Salmon & Cream Cheese Potatoes in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p40

Nutritional Facts

1 each: 47 calories, 3g fat (2g saturated fat), 9mg cholesterol, 80mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 2g protein.

  • 12 small red potatoes
  • 2 packages (3 ounces each) cream cheese, softened
  • 2 tablespoons sour cream
  • 2 tablespoons snipped fresh dill
  • 2 tablespoons grated lemon peel
  • 1 tablespoon capers, drained
  • 1/4 teaspoon salt
  • 1/8 teaspoon coarsely ground pepper
  • 3 ounces smoked salmon fillet, flaked
  • Fresh dill sprigs, optional
  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Meanwhile, in a small bowl, combine the cream cheese, sour cream, dill, lemon peel, capers, salt and pepper.
  2. Drain potatoes; cut in half. Cut a thin slice from the bottom of each potato half to level if necessary.
  3. Dollop cheese mixture onto potatoes, 2 teaspoons on each. Top with salmon. Garnish with dill sprigs if desired. Chill until serving. Yield: 2 dozen.
Originally published as Salmon & Cream Cheese Potatoes in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p40

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