Smoked Salmon Salad and White Fish Salad Stuffed Potato Half Shells

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Smoked Salmon Salad and White Fish Salad Stuffed Potato Half Shells

Smoked Salmon Salad and White Fish Salad Stuffed Potato Half Shells

Potatoes USA
Deep fried potato half shells stuffed with a smoked salmon salad, pimiento and whitefish salad, red onion and capers topped off with potato chip crumbles
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Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Brunch, Dinner, Lunch, Side Dish
Cuisine American
Servings 8 servings
Calories 300 kcal

Ingredients
 

  • 6 Each Alsum russet potatoes, sliced in half
  • Oil for frying As needed

Whitefish Salad

  • 3/4 Cup Mayonnaise
  • 1/2 Teaspoon Lemon zest
  • 2 Tablespoon Lemon juice
  • 1 Pound Smoked Whitefish
  • 1/2 Cup Celery, diced
  • 1/2 Cup Alsum red onion, diced
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Black pepper, ground

Smoked Salmon Salad

  • 1 Pound Smoked salmon
  • 1/4 Cup Mayonnaise
  • 1/4 Cup Alsum red onion, diced
  • 2 Tablespoon Lemon juice

Garnish

  • 2 Tablespoon Capers
  • 1/2 Cup Kettle potato chips, crumbled
  • 2 Tablespoon Pimiento, diced
  • 2 Tablespoon Alsum red onion, diced
  • 2 Tablespoon Dill, chopped

Instructions

  • Gather all ingredients and equipment needed

White fish Salad

  • In a bowl add mayonnaise, lemon zest, lemon juice, smoked whitefish, celery, red onion, salt and pepper. Stir until mixed together. Set aside.

Smoked Salmon Salad

  • In a bowl add mayonnaise, smoked salmon, red onion, lemon juice and dill. Still until mixed together. Set aside.

Potato Half Shells

  • Wash and rinse potatoes and slice in half. In a large pot, add potato halves and cold water until covered. Season water with salt. Place pot on stovetop and turn on the heat. Bring to a boil and then reduce heat to a simmer. Cook for 20-25 minutes or until potatoes are fork tender. Drain water and let cool slightly.
  • Spoon out flesh creating a small boat shape and set aside.
  • In large pot, add oil and bring temp of oil to 350 degrees Fahrenheit.
  • Carefully place potato half shells into oil and deep fry for 4-5 minutes or until light golden brown in color and crisp. Using a slotted spoon, skimmer or tongs, remove the potato half shell and place it on a baking tray or large plate.

To Serve

  • On a platter, place potato half shells and scoop whitefish salad or salmon salad and garnish with potato chip crumbles, red onions, capers and dill.
  • Serve with pickled red onions on the side (optional)

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 28gProtein: 26gFat: 9gSaturated Fat: 1.5gCholesterol: 40mgSodium: 1310mgPotassium: 858mgFiber: 2gSugar: 3gVitamin C: 15.08mgCalcium: 40mgIron: 2mg