Salmon and Abba Caviar Stuffed Potatoes

By 20:30

I was invited to an Abba/Ocean King media launch where I learnt that South Africa’s major supermarkets are now stocking their Scandinavian seafood. There’s a variety of products such as herring, spreads and tuna but I was most interested in the caviar. I decided to try out the caviar for supper and I quite liked it. Caviar and champagne just adds a touch of opulence to your meals whether you’re serving appetisers to guests or treating yourself with main meal. And check how elegant those little eggs look!

Here’s my recipe for salmon stuffed potatoes topped with Abba caviar which I used as a side dish to grilled salmon and a green salad. Feel free to use a large potato and have it for mains. This recipe serves 2.

6 baby potatoes
Cubes of smoked salmon
Fresh dill
2 tablespoons cream cheese
1/2 tablespoon grainy mustard
1/2 red onion
Salt and pepper
Abba caviar

Preheat the oven to 180 degrees Celsius. Place the potatoes with the skin on onto a baking tray and bake until tender for about 45 hour. Cut off the top of each potato and scrape the flesh into a bowl, leaving a little flesh around the inside of each potato so as to keep a potato shell. Add the salmon to the bowl along with dill, cream cheese, mustard, onion, salt and pepper and mix well. Stuff the mixture back into the potato shells and place them back onto the baking tray. Bake until the potatoes are hot in the center and golden brown on top for about 10 – 20 minutes. Top with a teaspoon of caviar and serve.

Try it and let me know what you think.

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