Name: Salmon & soured cream potato bites
Total time: 1 h 30 min
Yield: Makes 16
Cuisine: British
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; a few chives; fine strips of lemon zest

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Salmon & soured cream potato bites

Salmon & soured cream potato bites

Good Food team

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Makes 16

Easy

Total time: 1 hr and 30 mins

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

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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal47
fat2g
saturates1g
carbs4g
sugars0g
fibre0g
protein3g
salt0.22g

low

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.

Recipe from Good Food magazine, January 2004

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A star rating of 3 out of 5.1 rating

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