Huon Wood Roasted Salmon Baked Potatoes

Bahan-bahan

• 2 x 150g Huon Wood Roasted Salmon (flaked)
• 2 sdk olive oil
• 2 sdk butter
• 4 Medium baking potatoes, like Sebago or Kind Edwards
• 2 sdk flat leaf parsley, finely chopped 
• 2 spring onions, finley chopped
• 2 sdk crème fraiche
• 1 Tsbp Dijon mustard

Kaedah

1. 1
   Preheat the oven to 220°C.
2. 2
   Halve the potatoes lengthways, then carefully score the cut sides with a crisscross pattern. Drizzle the cut surface with the 1 tbs of the olive oil, then place on a baking tray and bake for 30 - 40 minutes until soft.
3. 3
   Preheat the grill. When the potatoes are cool enough to handle, use a dessert spoon to carefully scoop out the cooked potato flesh into a bowl, being careful not to pierce or tear the skins. Mash the hot potato roughly with the butter.
4. 4
   Then add the flaked Huon Salmon, parsley, spring onion, crème fraiche and mustard to the bowl and stir. Season to taste. Spoon the salmon mix back into the potato skins, drizzle with extra olive oil and grill for 5 minutes or until the tops start to colour.