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1. 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.
2. 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.
3. 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.

47 kcalories, protein 3g, carbohydrate 4g, fat 2 g, saturated fat 1g, fibre 0g, salt 0.22 g

http://www.bbcgoodfood.com/recipes/1622/

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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

TO GARNISH

• a few chives
• fine strips of lemon zest

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Difficulty and servings

Makes 16

Preperation and cooking times

READY IN 1 1/4-1 1/2 HRS

Heart healthy

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

TO GARNISH

• a few chives
• fine strips of lemon zest

47 kcalories, protein 3g, carbohydrate 4g, fat 2 g, saturated fat 1g, fibre 0g, salt 0.22 g

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