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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.

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Potato Type: Russet
Cuisine: American
Prep Method: Boiled

Dish

Appetizer

Prep Time

30 Mins

Cook Time

30 Mins

Serving

Serves 8

Description

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 (888 g) Russet potatoes, sliced in half
  • As needed Oil for frying
+

Whitefish Salad

  • 3/4 cup (172 g) Mayonnaise
  • 1/2 tsp (2 g) Lemon zest
  • 2 tbsp (30 ml) Lemon juice
  • 1 lb. (453 g) Smoked whitefish
  • ½ cup (64 g) Celery, diced
  • ½ cup (26 g) Red onion, diced
  • 1 tsp (5 g) Salt
  • ½ tsp (2 g) Black pepper, ground
+

Smoked Salmon Salad

  • 1 lb. (453 g) Hot smoked salmon
  • 1/4 cup (56 g) Mayonnaise
  • 1/4 cup (13 g) Red onion, diced
  • 1/4 cup (2 g) Dill, chopped
  • 2 tbsp (30 ml) Lemon juice
+

Garnish

  • 2 tbsp (15 g) Capers
  • ½ cup (17 g) Kettled potato chips, crumbled
  • 2 tbsp (24 g) Pimiento, diced
  • 2 tbsp (7 g) Red onion, diced
  • 2 tbsp (8 g) Dill, chopped

Preparation

1. Gather all ingredients and equipment needed.

To make the white fish salad:

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

To make the smoked salmon salad:
3. In a bowl, add mayonnaise, hot smoked salmon, red onion, lemon juice, and dill and mix. Set aside.

To make potato half shells:

4. Wash and rinse the potato and slice it 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 is fork tender. Drain water and let cool slightly.
5. Spoon out flesh creating a small boat shape and then set it aside.
6. In a large pot, add oil and bring the oil temp to 350°F (176°C).
7. 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-shell and place it on a baking tray or large plate.

To serve:

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

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Nutrition Facts Per Serving

Calories

300

Fat

9g

Sodium

1310mg

Cholesterol

40g

Vitamin C

15.08mg

Carbohydrates

28g

Fiber

2g

Protein

26g

Potassium

858mg

Sugar

3g

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