Smoked Salmon and Caviar Stuffed Potatoes | Emeril Lagasse

These fully loaded smoked salmon stuffed potatoes will be the first appetizer to disappear at your next party.

SMOKED SALMON AND CAVIAR STUFFED POTATOES
MAKES 32

16 small Yukon gold or new potatoes, cooked in salted water until tender and cooled
Salt
Freshly ground white pepper
2 ounces smoked salmon
2 ounces cream cheese, at room temperature
1/4 teaspoon chopped garlic
1/4 teaspoon minced shallot
1/2 teaspoons finely chopped parsley
1/2 teaspoons brandy
1/2 teaspoon fresh lemon juice
1 1/2 teaspoons heavy cream
1 ounce Sevruga caviar
1 tablespoon chopped chives
Cut potatoes in half and use a melon baller to hollow out each half.

Season potatoes with salt and pepper and set aside. In a food processor, puree the salmon and cream cheese, until smooth. Using a rubber spatula, scrape down the sides of the bowl. Add garlic, onion, parsley, butter, brandy, lemon juice and cream. Process until mixture is smooth, about 1 minute.

Place a heaping spoonful of salmon 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 and chopped chives.

Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.

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