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Hot-smoked salmon and horseradish jacket potatoes

Serves:

2

Cook Time:

75

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Notes

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Ingredients

  • 2 baking potatoes

  • light olive oil/vegetable oil

  • flaky sea salt

  • 1 tbsp. horseradish sauce

  • 125g mascarpone

  • 1/2 bunch chives, finely chopped

  • Black pepper

  • 2 fillets hot-smoked salmon

  • Green salad to serve

Method

  1. Heat the oven to 200°C fan/220°C/gas mark 7.

  2. Rub the potatoes with some olive oil and flaky sea salt and bake for an hour.

  3. Remove the potatoes from the oven and carefully halve. Scoop the potato flesh into a bowl, leaving enough at the sides to keep the skins intact.

  4. Combine with the horseradish sauce, mascarpone, most of the chives and season, before giving a good stir. Break the hot-smoked salmon fillets into pieces and gently stir through.

  5. Spoon the mixture back into the skins and bake for 10 minutes.

  6. Sprinkle with the remaining chives and serve with a green salad on the side.

Nutrition

kcal

471

fat

25.7

sat fat

9.2

carbs

33.9

sugars

1.7

fibre

2.4

protein

11.8

salt

0.8

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