Smoked Salmon And Caviar Stuffed Potatoes

Recipe Ingredients

24 tablespoons	360ml	Creamer or new potatoes - cooked in salted (small)
		Water until tender and cooled
		Salt - to taste
		Freshly-ground white pepper - to taste
1/2 lb	227g / 8oz	Smoked salmon
8 oz	227g	Cream cheese - at room temperature
1/2 teaspoon	2.5ml	Chopped garlic
1 teaspoon	5ml	Minced onion
2 teaspoons	10ml	Finely-chopped parsley
1/4 cup	49g / 1.7oz	Butter - at room temperature
2 teaspoons	10ml	Brandy
1/2		Fresh lemon - juiced
2 tablespoons	30ml	Heavy cream
1		Sevruga caviar - (7-oz tin)
1 tablespoon	15ml	Chopped chives

Recipe Instructions

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.

This recipe yields 24 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C68) - from the TV FOOD - NETWORK

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