Baked potato with smoked salmon and sour cream
preparation time
60+ minutes
Ingredients
– 2 Big floury potatoes (Special Purpose – Grillers)
– 100g Smoked salmon
– 1 tsp Olive oil
– 2 tbsp Chopped spring onion
– 3 tbsp Sour cream (or crème fraîche)
– 25g Soft butter
– Coarse sea salt and (black) pepper
– 50g Lamb’s lettuce
Preparation
Preheat the oven to 200 °C.** Rub the washed potato(es) with a little oil and salt. Prick them and wrap them in aluminum foil. Bake or grill them for about 1.5 hours. Test the doneness by poking the potato with a fork.
In the meantime, mix the smoked salmon, sour cream and spring onion (keep a little aside for garnish) and season with salt and pepper.
Cut the potatoes in half lengthwise. Mash the butter through the potato crumbs with a fork. Make sure the outside remains intact: this serves as a ‘bowl’. Season with salt and pepper and then spoon a generous portion of the salmon mixture onto the potatoes. Garnish with the spring onion and lamb’s lettuce.
**Bake potatoes on the barbecue?
Bring the barbecue up to temperature. Wrap the potatoes in an extra layer of foil. Place them on the grill or between the coals. Bake them for about 1 hour, turning them every 15 minutes.
potato in recipe
variation option(s) choice of potato
