One of the appetizers I made for Christmas Day was Smoked Salmon on Baked Potato Skins. I like to be organized and I knew that the potato skins could be made in advance and stored in the freezer until the day, and then a ten minute refresh in a hot oven made them deliciously fresh.
4 Baking potatoes
2 tablespoons olive oil
Sea salt and black pepper
65g smoked salmon (trimmings can be used)
1 tablespoon lemon juice
80g Greek yoghurt
2 tablespoons chopped fresh dill
1 tablespoon capers
Extra dill for garnish
Preheat the oven to 200° C.
Brush the potatoes with some of the olive oil; sprinkle with salt and bake in the preheated oven for 1 hour, or until cooked through.
Once cool enough to handle, cut the potatoes into quarters. Carefully scoop out the flesh, leaving a bit on the skins. Set the flesh aside for another use (ideal as mashed potato).
In a frying pan, melt the butter together with the remaining olive oil. Add salt and pepper. Once melted, brush this mixture on the potato skins (each side) and return to the oven on a baking sheet for 12 to 15 minutes until golden. Leave to cool completely if freezing, or cool slightly and fill.
Sprinkle the salmon with the lemon juice. Mix together the yoghurt, capers, dill and salmon and spoon a dollop of this filling over each potato skin. Garnish with dill fronds and serve immediately.
I am very pleased to report that these little Salmon on Potato Skin appetizers didn’t last very long and the plates were soon cleared.
Pingback: A Trio of Dips | Robbinn's Recipes