Smoked Salmon and Potatoes

By Nitaj3

Ingredients

• 8 small potatoes,scrubbed
• 2 TBLS extra virgin olive oil
• - salt & pepper to taste -
• 1 tsp butter, melted
• 4 oz smoked salmon
• 1 TBLS lemon juice
• 2/3 C plain yogurt
• 1 TBLS (7) capers, drained 7 chopped
• 1 TBLS fresh dill, chopped

Preparation

Step 1

Potato Quarters with Smoked Salmon
Metric Ingredient Imperial
8 small potatoes, scrubbed 8
30 ml extra virgin olive oil 2 tbsp
- salt & pepper to taste -
15 ml butter, melted 1 tbsp
115 g smoked salmon 4 oz
15 ml lemon juice 1 tbsp
150 ml plain yogurt 2/3 cup
15 ml capers, drained 7 chopped 1 tbsp
30 ml fresh dill, chopped 2 tbsp


Brush potatoes with oil and sprinkle with a little salt. Bake in preheated 400 F (200 C) oven for 1 hour or until tender. Cut in half lengthwise. Scoop out some of the flesh, leaving a layer of potatoes next to the skin. Cut each half in half again. Place flesh side up on baking tray.

In a small container; mix butter, remaining oil, salt and pepper. Lightly brush mixture over the flesh side of the potatoes. Return to oven and bake for a further 12 to 15 minutes or until golden and crisp.

Meanwhile, cut smoked salmon into thin strips and sprinkle with lemon juice. In a small bowl; mix yogurt, capers and chopped dill. Stir in salmon.

Allow potatoes to cool for 1 to 2 minutes. Top each with a little of the salmon and yogurt mixture.

Serves: 4