Ingredients
- 24 small creamer or new potatoes, cooked in salted water until tender and cooled
- Salt
- Freshly ground white pepper
- 1/2 pound smoked salmon
- 8 ounces cream cheese, at room temperature
- 1/2 teaspoon chopped garlic
- 1 teaspoon minced onion
- 2 teaspoons finely chopped parsley
- 1/4 cup butter, at room temperature
- 2 teaspoons brandy
- 1/2 fresh lemon, juiced
- 2 tablespoons heavy cream
- 1 (7-ounce) tin sevruga caviar
- 1 tablespoon chopped chives
Directions
Cut the potatoes in half. Hollow out each half of the potato.
Season the potatoes with salt and pepper and set aside. In a food processor, puree the salmon and cream cheese, until smooth. Scrape down the sides of the bowl. Add the garlic, onion, parsley, butter, brandy, lemon juice, and cream. Process until the mixture is smooth again, about 1 minute. Place a heaping spoonful of the mixture in the center of each potato. Refrigerate for at least 2 hours. Place on a serving platter and garnish with a heaping spoonful of caviar.
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By sjsouthworth_10...
Boston, MA
on August 03, 2008
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The most time consuming part was cutting/scooping the potatoes. I sliced a tiny bit of the bottoms of each half so they were sturdy. I piped in the salmon mixture with a pastry bag fitted with a star tip. The chives and caviar make this extraordinary.
If you don't want to spend as much on sevruga you can sub american paddlefish caviar which is equally delicious.
I will definitely make this for parties in the future.
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