Tuesday, July 23, 2013

Stuffed Potatoes with Smoked Salmon Terrine

     It's been a while! I have been super busy with work and family events that I couldn't post anything lately. This does not mean that I don't cook, of course, but I did not have time to take photos and organize things for my blog. Anyway, I am back now and I hope I will be adding new recipes every now and then.

     As you may know, we are in the Holy month of Ramadan. So, happy Ramadan everyone! It's true that it is a fasting month. However, people love to have delicious dishes and nice treats after a long day of fasting. 

     For me, I try to keep it as simple and healthy as possible. Thus, I am sharing with you today a recipe that has been one of my favorites recently. It is stuffed potatoes with smoked salmon terrine. I can't tell you how delicious and tasty they are. As usual, this recipe is very easy and does not require a lot of time. I hope you like it and I hope you try it out soon! 


- 5 to 7 medium size white potatoes, washed and peeled and cut in half lengthwise
- 150g smoked salmon terrine
- 100g mozzarella and cheddar cheese, shredded
- 1 tbsp Dijon mustard
- 1 tbsp balsamic vinegar (optional)
- 2 tbsp soy sauce (Kikkoman preferably)
- Salt and pepper


1- Boil potatoes in salt water for 15 min or until soften enough but still firm. Drain very well and allow to cool on a kitchen paper; this will help to absorb excess water. Remove the flesh from potato skin, leaving about 1cm shell of flesh and skin and putting the flesh in a separate bowl as in the picture above. Now, preheat your oven to 250°C.

2- In a mixing cup, add potatoes flesh, mustard, soy sauce, balsamic vinegar, salt, and pepper. Bled the ingredients with a hand blender (you may use a food processor, potato masher, or a fork) until smooth. If the mixture is too hard, add 1 or 2 tbsp of milk or water and mix well again. It should look as the
picture below. 

3- Add the smoked salmon terrine and use a potato masher or a fork to mix the filling. 

4- Spoon the filling back into potato shells and sprinkle cheese on top. Place in a pan layered with parchment paper and then cover with aluminum foil. 

5- Bake for 20 to 30min. Remove the aluminum foil and back again until the cheese is melted.

Served warm.