Smoked Salmon Salad and White Fish Salad Stuffed Potato Half Shells

• 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. Mix until mixed together. Set aside.

Smoked Salmon Salad

• In a bowl, add mayonnaise, hot smoked salmon, red onion, lemon juice, and dill and mix. Set aside.

Potato half shells

• Wash and rinse the potato and slice in half. In a large pot, add potato halves, and add cold water until covered. Season water with salt. Place the pot on the 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 it aside.
• In large pot, add oil and bring the oil temp to 350°F.
• 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 crispy half shells and place it on a baking tray or large plate.

To Serve

• On a platter, place potato half shells and scoop white fish salad and garnish with potato chip crumbles, red onions, capers, and dill.
• Then scoop smoked salmon salad onto half shells and garnish with crumbled potato chips, pimiento, and dill.
• Serve with pickled red onions on the side.