Baby Potatoes Stuffed with Smoked Salmon

Preparation

• • Place the potatoes in a pot. Cover with cold water and season with salt. Bring to a boil and cook over medium heat until they are tender. Drain and rinse under cold water. Let cool completely.
  • Cut the potatoes up 3/4 of their height to form a cap. With a melon baller, remove a little ball of flesh from each potato. Set aside for another use. If needed, cut a thin slice at the base to keep the potatoes stable.
  • In a bowl, combine the yogurt, watercress and lime juice. Season with salt and pepper.
  • Stuff 3/4 of each potato with the yogurt mixture. Garnish with smoked salmon. Top with the cap and transfer to a service dish. Garnish with chives.