Huon Smoked Salmon & Baby Baked Potatoes


  • 100g Huon Premium Cold Smoked Salmon, cut into strips
  • 500g washed chat potatoes
  • 1 tbsp olive oil
  • 150g (about 1/2 cup) crème fraiche
  • 1/2 tsp horseradish
  • 2 tbsp dill sprigs


  1. 1
    Heat oven to 190C. Prick the potatoes with a fork, rub with the oil, then toss with salt. Arrange on a baking sheet and bake for 45 minutes, or until tender.
  2. 2
    In a small bowl add the crème fraiche and gently fold through the horseradish.
  3. 3
    Let the potatoes cool for 10-15 mins, then cut a small cross in the top of each pinch the base to open up the top of the potato.
  4. 4
    Add a teaspoon of crème fraiche mix to each. Arrange a strip of smoked salmon on top then add a sprig of dill. Arrange on a platter and serve.
  5. 5
    Notes: Chopped chives instead of dill is also delicious