Salmon & Soured Cream Potato Bites
These Hot Smoked Salmon Stuffed Potatoes are a delightful combination of crispy potato skins filled with a creamy and flavorful mixture of hot smoked salmon, tangy horseradish, fresh chives, spring onions, and zesty lemon juice. The dish is baked to perfection, resulting in a satisfying meal that is sure to please your taste buds.
— Constant Cookbook
Ingredients
- 8 small potatoes (Maris Piper, King Edward or a red-skinned variety)
- 135-150g pack hot smoked salmon flakes (or a fillet, flaked yourself)
- 2-3 tsp hot grated horseradish (from a jar)
- 1 tbsp chopped chives
- 3 spring onions , trimmed and finely chopped
- 5 tbsp soured cream or crème fraîche
- squeeze of lemon juice
- 1 tbsp olive oil
- a few chives
- fine strips of lemon zest
Instructions
- Preheat the oven to fan 180C/conventional 200C/gas 6. Wash the potatoes and prick each one with a fork. Place on the middle oven shelf and bake for 30-40 minutes until golden and crispy outside and cooked in the middle.
- Remove from the oven, leaving it on. When the potatoes are cool enough to handle, halve each one and scoop the fluffy flesh into a bowl. Add the salmon, horseradish, chives, spring onions, soured cream or crème fraîche and lemon juice. Season well and mix gently.
- Put the empty potato skins on a baking sheet and brush with oil. Return to the oven for 5 minutes to crisp, then spoon in the filling. Cover with foil and return to the oven for 5 minutes. Garnish with chives, lemon zest and pepper.
Yield
Makes 16
Nutrition
- Calories: 47 calories
- Fat Content: 2 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 4 grams carbohydrates
- Protein Content: 3 grams protein
- Sodium Content: 0.22 milligram of sodium
Comments
No comments found.