Ingredients
Serves: 6
- 4 small baking potatoes
- 2 tablespoons olive oil
- 20g butter
- salt and pepper
- 65g smoked salmon trimmings
- 1 tablespoon lemon juice
- 80g Greek yoghurt
- 2 tablespoons chopped fresh dill
- 1 tablespoon capers
- extra dill for garnish
Method
Prep:20min ›
Cook:1hr12min ›
Ready in:1hr32min
- Preheat the oven to 200 C / Gas 6.
- Brush the potatoes with some of the olive oil. Sprinkle with salt. Bake in the preheated oven for 1 hour, or until cooked through.
- Once cool enough to handle, cut the potatoes in half lengthways. Scoop out the flesh, leaving a bit on the skins. Set the flesh aside for another use (great for soups, pie toppings or fish cakes). Cut the hollowed out halves in half again.
- In a frying pan, melt the butter together with the olive oil. Add the salt and pepper. Once melted, brush this mixture on the potato skins. Return to the oven on a baking tray and bake for 12-15 minutes until golden. Let cool slightly before filling.
- Sprinkle the salmon with lemon juice. Mix together the yoghurt, capers, dill and salmon. Spoon a dollop of this filling over each potato skin. Garnish with dill fronds and serve.
Video
Party food: three ways with smoked salmon
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Reviews & ratings
Average global rating:
(5)
Reviews in English (1)
3
These are fantastic I made them for a party last night and guests couldn't get enough. they're extremely easy to make and you can easily do the first half of the recipe ahead of time. the Greek yogurt worked well but I think you could even try creme fraiche or cream cheese. Excellent! - 16 Dec 2011
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