See Also: Side Dishes · Vegetable Dishes
Baked Potatoes with Egg Salmon Topping
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
baked potatoes (2-3) using 1/2 potato per serving
4-6 hard cooked eggs, peeled and chopped
1 teaspoon Dijon mustard
4-5 tablespoons mayonnaise or sour cream, or creme fraiche
1/4 cup (about) smoked salmon, diced
sea salt
freshly ground peppercorns
snipped chives or green onions
caviar for garnish, if desired
Bake potatoes enough in advance so that they will still be warm. In a bowl, combine the eggs, mustard, mayonnaise, salmon, salt, pepper and chives. Adjust seasonings as desired. Slice open the potatoes and mash up the potatoes so they are sort of fluffy. Make an indention in the center and pile in some of the salmon mixture. Garnish with caviar and serve.
Recipe created 2004-04-12.
Web programming by Paul McNett (Dorothy's son), using the Dabo framework.