Salmon & soured cream potato bites

Salmon & soured cream potato bites

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Cooking time

Ready in 1 1/4-1 1/2 hrs

Skill level

Easy

Servings

Makes 16

These creamy but fresh mini baked potatoes taste decadent but are simple to make

Nutrition and extra info

Nutrition info

Nutrition

kcalories
47
protein
3g
carbs
4g
fat
2g
saturates
1g
fibre
0g
sugar
0g
salt
0.22g

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 chive
  • 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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Method

  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.

Recipe from Good Food magazine, January 2004

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