CAPUTO’S POTATOES WITH SALMON

INGREDIENTS

8 potatoes
4 T olive oil
4 oz. smoked salmon, coarsely chopped
1 cup Greek style yogurt
juice of 1/2 lemon, strained
1 bunch fresh chives, chopped
1/4 cup tobiko (flying fish roe), available at good fish markets, or lumpfish
caviar
salt and freshly ground black pepper to taste


PREPARATION

Preheat the oven to 400 degrees. Halve the potatoes lengthwise and scoop out
about 1/3 of the flesh from the center. Drizzle with olive oil, salt and pepper then
reassemble in pairs, wrap each pair in a sheet of foil, place on a cookie sheet and bake for
about an hour, or until the potatoes are done.
Meanwhile, combine the salmon, yogurt and lemon juice and mix well. Season
with salt and pepper if needed and refrigerate.
Remove the potatoes from the oven, fill each with salmon-yogurt mixture, arrange
on a platter and sprinkle with tobiko and chives. Serve immediately, the contrast between
the hot potato and the cold salmon-yogurt is delightful.

Tony Caputo’s Market & Deli, 314 West 300 South, Salt Lake City. 531-TONY