Huon Smoked Salmon & Baby Baked Potatoes

Delicious bite sized explosions of baked potato and crème fraiche. Perfect as a canape, appetizer or side dish.

Huon Smoked Salmon & Baby Baked Potatoes
Preparation:
5 Minutes
Cooking:
45 Minutes
Serves:
8-10

  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

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