Serving size: unspecified
Cooking time: More than 1 hour
INGREDIENTS
24 tiny new potatoes
24 tiny new potatoes
(1kg)200g light spreadable cream cheese
2 tablespoons chopped fresh dill
100g smoked salmon slicesdill sprigs to garnish,
extraNOTE: The cream cheese mixture can be made a day ahead. The potatoes can be roasted several hours ahead and warmed through before serving.
METHOD
Preheat the oven to moderately hot (200°C). Place the potatoes in a greased baking dish and bake for about 45 minutes or until tender.
Preheat the oven to moderately hot (200°C). Place the potatoes in a greased baking dish and bake for about 45 minutes or until tender.
Meanwhile, combine the cream cheese and dill in a small bowl. Cut the salmon slices into strips.
Allow the potatoes to cool for about 15 minutes. Cut a cross halfway through the potatoes with a small knife, gently squeeze the base of the potatoes to open the centre.
Fill centres with a spoonful of the cheese mixture, top with a salmon twist and garnish with extra dill.
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