Best Smoked Salmon New Potatoes Recipes

SMOKED SALMON NEW POTATOES

Smoked Salmon New Potatoes image

Give twice-baked potatoes a rest this year and try these stuffed spuds. Smoked salmon and cream cheese blended with lemon juice and dill are simply piped into small red potatoes. Leftovers are even good with eggs for breakfast. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Appetizers

Time 50m

Yield 3 dozen.

Number Of Ingredients 9

Ingredients

36 baby red potatoes (1-1/2 inches wide, about 1-1/2 pounds)
1 package (8 ounces) reduced-fat cream cheese, cubed
2 packages (3 ounces each) smoked salmon or lox
2 tablespoons chopped green onion
2 tablespoons snipped fresh dill or 2 teaspoons dill weed
2 teaspoons lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
Fresh dill sprigs

Steps:

Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, until tender, 15-20 minutes. Drain potatoes; immediately drop in ice water. Drain; pat dry., Cut a thin slice off the bottom of each potato to allow them to lie flat. Using a melon baller, remove a small portion from the top of each potato. , For filling, place all remaining ingredients except dill sprigs in a food processor; process until smooth. To serve, pipe or spoon about 2 teaspoons filling into each potato. Top with dill sprigs. Refrigerate leftovers.

Nutrition Facts : Calories 35 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 67mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

HOT SMOKED SALMON WITH NEW POTATOES & WATERCRESS

Hot smoked salmon with new potatoes & watercress image

A great low-calorie meal for two, that's rich in omega-3, vitamin C and fibre, packed with spring flavours

Provided by Jennifer Joyce

Categories Fish Course, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 10

Ingredients

1 small red onion , thinly sliced into half moons
1 tbsp white wine or rice wine vinegar
200g baby new potatoes or Jersey royals, halved if large
2 tbsp buttermilk
1 ½ tbsp low-fat mayonnaise
1 tbsp freshly grated horseradish , or from a jar
100g fine green beans , trimmed
1 small sweet red apple , cored and sliced
2 hot smoked salmon fillets (about 300g/11oz), skin removed, broken into pieces
100g watercress , roughly chopped

Steps:

In a large bowl, toss the onion with half the white wine vinegar and some salt. Set aside.
Boil the potatoes in a pan of salted water until tender. Drain well and put back in the pan to steam-dry for a few mins. Tip into the bowl with the onion and gently toss together so that the potatoes absorb the vinegar. Season and leave to cool.
In a small bowl, mix together the buttermilk, mayonnaise, remaining vinegar and the horseradish. Add some salt and fresh ground pepper, and mix well. Toss the potatoes in the mixture.
Boil the beans for 1 min in salted water, drain, rinse in cold water and dry. Divide the potatoes between two plates and top with the apple slices, beans, salmon and a large handful of watercress.

Nutrition Facts : Calories 498 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 44 grams protein, Sodium 3.5 milligram of sodium

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

Ingredients

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.)