Salmon & soured cream potato bites

Salmon & soured cream potato bites

  • Rating: 3 out of 5.1 rating
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  • Preparation and cooking time
    • Total time
    • Ready in 1 1/4-1 1/2 hrs
  • Easy
  • Makes 16

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

Nutrition:
HighlightNutrientUnit
kcal47
fat2g
saturates1g
carbs4g
sugars0g
fibre0g
protein3g
low insalt0.22g
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Ingredients

  • 8small 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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS
PREPARING AHEAD

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.

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    Rating: 3 out of 5.1 rating
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