- 8 small potato (Maris Piper, King Edward or a red-skinned variety)
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 135-150g pack hot smoked salmon flakes (or a fillet, flaked yourself)
- 2-3 tsp hot grated horseradish (from a jar)
- 1 tbsp chopped chive
- 3 spring onion, trimmed and finely chopped
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 5 tbsp soured cream or crème fraîche
- squeeze of lemon juice
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- a few chives
- fine strips of lemon zest
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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.
Bake potatoes and prepare the filling the day before. Up to 2 hours before serving, oil and crisp skins on a baking sheet for 10 minutes at fan 180C/conventional 200C/gas 6. Fill with salmon mixture on the baking sheet and cover with foil. When ready to serve, warm through at fan 160C/conventional 180C/gas 4 for 15 minutes. Serve as before.