What to do with your Mascarpone

A few posts ago I gave instructions on how to make your own mascarpone (courtesy of Jessica at Seattle Free School). But what do you do with this tender cheese once you've made it? One option is tiramisu- which, when homemade with fresh ingredients is miles better than any chain-restaurant glop commonly served.
But here's another option, more side dish than dessert. I gotta tell you, this recipe makes my mouth water. :)

Twice Baked Fingerling Potatoes with Smoked Salmon
Makes 12 servings

6 medium fingerling potatoes (such as Washington Russian Banana potatoes)
Olive oil
Sea salt
3 Tablespoons Mascarpone cheese
3 Tablespoons diced smoked salmon (cold-smoked is preferable)
2 Tablespoons chopped fresh chives
Ground white pepper

Preheat oven to 375 degrees.

Toss the potatoes with olive oil and sea salt, to taste. Bake until tender (about 20 minutes).

Split potatoes in half lengthwise. Scoop out center of each half, being careful not to damage the skin. With a fork, combine and mash all potato centers with Mascarpone, salmon, and chives. Season to taste with sea salt and white pepper.

Fill potato halves with filling and bake until light golden brown (12-15 minutes). Serve immediately.

Bon apetit!

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