Baby Potatoes Stuffed With Smoked Salmon Salad Recipes

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SALMON-STUFFED BAKED POTATOES



Salmon-Stuffed Baked Potatoes image

A healthier alternative to most stuffed potatoes. It came from a calendar I got at the grocery store a few years ago. A meal in a spud.

Provided by Moody

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

4 large baking potatoes
1 tablespoon butter
1 cup milk, heated
1 teaspoon Dijon mustard
1/4 teaspoon salt
fresh ground pepper
1 cup small broccoli floret
1/2 cup flaked canned salmon
1 teaspoon fresh lemon rind
2 teaspoons chopped fresh dill
1/2 cup crumbled feta cheese

Steps:

  • Wash the potatoes& poke with a fork so they don't explode.
  • Wrap in paper towels& cook for 10 minutes until soft.
  • If your microwave doesn't have a turntable inside it, turn the potatoes yourself a few times during cooking.
  • Preheat oven to 400 degrees.
  • Slice a bit off the top of each potato, and scoop out the flesh, leaving a bit of a wall near the skin.
  • Mash the potatoes with butter, milk, Dijon, salt& pepper until blended.
  • Mix in the salmon, broccoli, lemon rind, dill& Feta then stuff the potatoes gently, so as not to break the skins.
  • Put potatoes on a baking sheet& bake for 20 minutes, or until the top of the potatoes are golden brown.

SMOKED SALMON STUFFED BAKED POTATOES



Smoked Salmon Stuffed Baked Potatoes image

Step aside, bacon--these loaded baked potatoes are stuffed with smoked salmon, sour cream and chives for a fresh take on this comfort-food staple, and an easy healthy dinner.

Provided by Devon O'Brien

Categories     Healthy Smoked Salmon Recipes

Time 30m

Number Of Ingredients 6

4 medium russet potatoes (about 8 ounces each)
½ cup reduced-fat sour cream
1 cup diced tomato
½ cup thinly sliced red onion
4 ounces smoked salmon, cut into 1-inch pieces
4 teaspoons chopped fresh chives

Steps:

  • Pierce potatoes all over with a fork. Microwave on Medium, turning once or twice, until soft, about 20 minutes. (Alternatively, bake potatoes at 425 degrees F until tender, 45 minutes to 1 hour.) Transfer to a clean cutting board and let cool slightly.
  • Holding them with a kitchen towel to protect your hands, make a lengthwise cut to open the potato, but don't cut all the way through. Pinch the ends to expose the flesh.
  • Top each potato with some sour cream, tomato, onion, salmon and chives. Serve warm.

Nutrition Facts : Calories 256.1 calories, Carbohydrate 42.9 g, Cholesterol 18.2 mg, Fat 5.1 g, Fiber 3.6 g, Protein 11.2 g, SaturatedFat 2.6 g, Sodium 230.7 mg, Sugar 3.2 g

SMOKED SALMON AND BABY POTATO SALAD ( WEDDING BUFFET)



Smoked Salmon and Baby Potato Salad ( Wedding Buffet) image

This is an elegan salad perfect for a buffet. Serves 10. If you are expecting Vegetarians make a batch and replace the salmon with quail's eggs. This salad can be made a day ahead but keep every thisng seperate, potatoes in a covered bowl, chopped salmon in another container and the dressing in a jar.

Provided by Wild Thyme Flour

Categories     Potato

Time 30m

Yield 10 serving(s)

Number Of Ingredients 10

1 kg baby potato (new potato)
80 g capers (in vinegar)
200 g smoked salmon
2 teaspoons coarse grain mustard
3 tablespoons fresh lemon juice
5 tablespoons olive oil
6 tablespoons mayonnaise
1 teaspoon sugar
2 teaspoons cognac (* optional)
2 tablespoons chopped fresh chives (or fresh dill)

Steps:

  • Boil potatoes until tender. Peel or leave the peel on and just slice in half when cold.
  • Cut the salmon into strips and mix with the capers.
  • place the dressing ingredients except for the herbs and blend until emulsified. Add the herbs.
  • Mix all the ingredients gently by hand and place in a large glass bowl.
  • Sprinkle a few more chopped herbs on top.

Nutrition Facts : Calories 199.2, Fat 10.7, SaturatedFat 1.6, Cholesterol 6.9, Sodium 462.8, Carbohydrate 20.8, Fiber 2.5, Sugar 1.9, Protein 6

SALMON WITH BEURRE ROUGE AND SMOKED-SALMON-STUFFED BAKED POTATO



Salmon with Beurre Rouge and Smoked-Salmon-Stuffed Baked Potato image

Provided by Eric Ripert

Categories     Dairy     Fish     Herb     Onion     Potato     Steam     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 14

1/2 cup dry red wine
1/4 cup minced shallots
1/2 teaspoon red wine vinegar
2 8-ounce Yukon Gold potatoes
Fine sea salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, divided
2 tablespoons whole milk
1/2 cup sour cream
4 tablespoons chopped green onion tops, divided
4 ounces smoked salmon, chopped
1/4 cup water
4 7- to 8-ounce skinless salmon fillets, each cut lengthwise into 2 strips
Cracked black peppercorns
Chopped fresh chives

Steps:

  • Bring wine, shallots, and vinegar to boil in heavy small saucepan. Reduce heat to low and simmer until liquid is reduced to 2 tablespoons, about 5 minutes. Remove pan from heat and cover.
  • Do ahead: Can be made 4 hours ahead. Let stand at room temperature.
  • Preheat oven to 400°F. Place each potato on separate sheet of foil, sprinkle with sea salt, and wrap tightly. Bake until tender, about 1 hour. Remove foil; cool to just warm, about 20 minutes. Cut lengthwise in half. Scoop flesh into medium microwave-safe bowl, leaving 1/4-inch-thick potato shell. Add 2 tablespoons butter and milk to potatoes in bowl; mash well. Stir in sour cream and 3 tablespoons green onion tops. Season to taste with salt and pepper.
  • Do ahead: Can be made 2 hours ahead. Loosely cover shells and filling separately and let stand at room temperature.
  • Rewarm potato shells, then filling, in microwave at 20-second intervals until heated through. Stir smoked salmon into filling; season with sea salt and pepper. Mound filling in shells.
  • Place 1/4 cup water and salmon fillets in heavy large skillet; sprinkle with salt and pepper. Cover; steam over medium-high heat until salmon is just opaque in center, about 3 minutes.
  • Meanwhile, rewarm wine-shallot reduction over medium-low heat. Add remaining 8 tablespoons butter, 1 tablespoon at a time, whisking until each is melted before adding next; continue whisking until beurre rouge is thick (do not overheat or sauce may separate). Season with salt and pepper.
  • Spoon sauce onto 4 plates. Place potatoes on 1 side; sprinkle with remaining green onions. Arrange 2 salmon strips atop sauce on each plate; sprinkle with peppercorns and chives.

NEW POTATOES STUFFED WITH SMOKED SALMON AND HORSERADISH



New Potatoes Stuffed with Smoked Salmon and Horseradish image

Categories     Potato     Bake     Cocktail Party     Horseradish     Salmon     Fall     Winter     Bon Appétit

Yield Makes 24

Number Of Ingredients 9

12 baby red-skinned potatoes
1 tablespoon olive oil
3 1/2 ounces smoked salmon, finely chopped
2 tablespoons sour cream
2 teaspoons minced red onion
1 teaspoon drained capers
1/2 teaspoon prepared white horseradish
1/2 ounce thinly sliced smoked salmon, cut into 24 squares
Additional drained capers

Steps:

  • Preheat oven to 400°F. Cut potatoes in half crosswise. Mix with oil in bowl. Place cut side down on heavy large baking sheet. Bake potatoes until just tender, about 25 minutes. Cool completely.
  • Mix 3 1/2 ounces salmon, sour cream, onion, 1 teaspoon capers and horseradish in small bowl. Season with pepper. (Potatoes and salmon mixture can be made 1 day ahead. Cover separately and chill.)
  • Cut thin slice off rounded end of each potato so that potatoes will stand upright. Turn potatoes over. Using melon baller or small spoon, scoop out some of center of each potato. Spoon 1 teaspoon filling into each. Garnish each with smoked salmon and caper. (Can be prepared 2 hours ahead. Cover and chill.)

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