Potatoes Stuffed with Smoked Salmon Soufflé
recipe comes from CooksRecipes.com
the top recipe site run by Hope Pryor (see
Biography page). You will find several of
the recipes featured on Hub-UK
but these are only a small sample of the first
class selection of recipes you will find on
this first class site run by someone who truly
loves cooking. To visit CooksRecipes.com
large baking potatoes
Sea salt flakes
3 ounces smoked salmon, cut into strips
2 tablespoons chopped fresh chives
1 tablespoon capers, rinsed, drained and coarsely
4 sun-dried tomatoes in oil, drained and finely
1 tablespoon butter, diced
1/3 cup whole milk
2 large eggs, separated
Salt and freshly ground black pepper
the potatoes thoroughly, shaking off most
of the water. Prick them all over with a fork
and sprinkle with sea salt flakes. (This is
optional but creates a wonderful tasting crispy
in a preheated oven at 400ºF (205ºC)
for about 1 hour or until cooked through.
Reduce the oven temperature to 350ºF
a bowl, combine the salmon, chives, capers
and sun-dried tomatoes and reserve.
the potatoes are still hot, cut off a 1/2-inch
slice lengthwise and discard or reserve for
another purpose. Using a spoon, scoop out
the flesh, leaving a 1/4-inch shell. Push
the scooped out flesh through a potato ricer,
food mill, or sieve into a large bowl.
potato shells on a cookie sheet.
the butter to the potato flesh and mix well
the milk to just below boiling point, then
beat into the potato mixture. Beat the egg
yolks and add to the potato, mixing well.
Stir in the reserved salmon mixture and season
to taste with salt and pepper.
egg whites until stiff but not dry. Fold in
a third of the beaten egg whites to loosen
the mixture, then gently fold in the rest.
the mixture back into the shells, heaping
the tops. Bake on cookie sheet in pre-heated
oven for 15 to 20 minutes until slightly risen
and lightly browned on top.
Adapted from Potatoes, From Pancakes to Pomme
by Annie Nichols (Rizzoli Books, 1998)