Huon Smoked Salmon & Baby Baked Potatoes

Ingredients

• 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

Method

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