8 small potatoes, scrubbed
30 ml extra virgin olive oil 2 tbsp
salt & pepper to taste
15 ml butter, melted 1 tbsp
115 g smoked salmon 4 oz
15 ml lemon juice 1 tbsp
150 ml plain yogurt 2/3 cup
15 ml capers, drained 7 chopped 1 tbsp
30 ml fresh dill, chopped 2 tbsp
Brush potatoes with oil and sprinkle with a little salt. Bake in preheated 400 F (200 C) oven for 1 hour or until tender. Cut in half lengthwise. Scoop out some of the flesh, leaving a layer of potatoes next to the skin. Cut each half in half again. Place flesh side up on baking tray.
In a small container; mix butter, remaining oil, salt and pepper. Lightly brush mixture over the flesh side of the potatoes. Return to oven and bake for a further 12 to 15 minutes or until golden and crisp.
Meanwhile, cut smoked salmon into thin strips and sprinkle with lemon juice. In a small bowl; mix yogurt, capers and chopped dill. Stir in salmon.
Allow potatoes to cool for 1 to 2 minutes. Top each with a little of the salmon and yogurt mixture.
Serves: 4