Smoked Salmon Salad and White Fish Salad Stuffed Potato Half Shells

Smoked Salmon Salad and White Fish Salad Stuffed Potato Half Shells
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
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