Smoked Salmon and Caviar Stuffed Potatoes
Recipe adapted from Emeril's Creole Christmas, by Emeril Lagasse with Marcelle Bienvenue, published by William Morrow, 1997
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 chivesCut 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.Yield: 24 servings
Copyright 1999 TV FOOD NETWORK, G.P., All Rights Reserved
Send mail to the WebMaster
