Smoked Salmon Salad and White Fish Salad Stuffed Potato Half Shells

Smoked Salmon Salad and White Fish Salad Stuffed Potato Half Shells

Smoked Salmon Salad and White Fish Salad Stuffed Potato Half Shells

Potatoes USA
A fun way to brighten up your party! 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 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Brunch, Dinner, Lunch, Side Dish
Cuisine American
Servings 8 servings
Calories 300 kcal


  • 6 Alsum russet potatoes sliced in half
  • Oil for frying as needed

Whitefish Salad

  • ¾ Cup Mayonnaise
  • ½ Teaspoon Lemon zest
  • 2 Tablespoons Lemon juice
  • 1 Pound Smoked whitefish
  • ½ Cup Celery diced
  • ½ Cup Alsum red onion diced
  • 1 Teaspoon Salt
  • ½ Teaspoon Black pepper ground

Smoked Salmon Salad

  • 1 Pound Hot smoked salmon
  • ¼ Cup Mayonnaise
  • ¼ Cup Alsum red onion diced
  • ¼ Cup Dill chopped
  • 2 Tablespoons Lemon juice


  • 2 Tablespoons Capers
  • ½ Cup Kettle potato chips crumbled
  • 2 Tablespoons Pimiento diced
  • 2 Tablespoons Alsum red onion diced
  • 2 Tablespoons Dill chopped


  • 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.


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