New Potatoes Stuffed with Smoked Salmon & Horseradish


12 baby red skinned new


1 tablespoon olive oil

3 1/2 ozs smoked salmon finely chopped

2 tbsps sour cream

2 tsps red onion minced

1 teaspoon capers drained

1/2 teaspoon prepared horseradish


1/2 ounce smoked salmon thinly sliced

capers drained


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