This recipe is what today's healthy eating is all about--fresh ingredients, healthy fish and low-fat dairy products. Plus, you're bound to get rave reviews when guests uncover these baby stuffed potatoes. This CW Test Kitchen recipe proves that delicious party food and healthy eating are compatible. If you're in a hurry, you can serve the cream cheese mixture as a spread with whole wheat crackers.
- 36 small red potatoes (about 1-1/2 pounds)
- 1 package (8 ounces) reduced-fat cream cheese, cubed
- 2 packages (3 ounces each) smoked salmon or lox
- 2 tablespoons chopped green onion
- 2 teaspoons dill weed
- 2 teaspoons lemon juice
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- Fresh dill sprigs
- Place the potatoes in a large saucepan and cover with water. Bring to a boil. Cook, covered, for 15-20 minutes or until tender.
- Meanwhile, in a food processor, combine the cream cheese, salmon, onion, dill, lemon juice, salt and pepper. Cover and process until smooth; set aside.
- Drain potatoes and immediately place in ice water. Drain and pat dry with paper towels. Cut a thin slice off the bottom of each potato to allow it to sit flat. With a melon baller, scoop out a small amount of potato (discard or save for another use).
- Pipe or spoon salmon mixture into potatoes. Garnish with dill sprigs. Yield: 3 dozen.
Originally published as Smoked Salmon New Potatoes in Country Woman November/December 2005, p36
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