Huon Smoked Salmon & Baby Baked Potatoes

It’s not the first combination that everyone would think of – but don’t let that stop you for even a second! This salmon and baked potato recipe is just the thing you didn’t know you were looking for, and there’s really no better way to find out than to try it!

Delicious bite sized explosions of baked potato and crème fraiche. The sea, earth and pasture combination at play here is the perfect accompaniment to a relaxed summer drink with friends or family. Feel free to substitute the chat potatoes for another starch – if just to mix things up once you’ve wowed the crowds the first few times.

Try it out and let us know what you think! We’re confident that this will become one of your go to entertainers – just like it is for us.

Preparation:: 5 Minutes
Cooking:: 45 Minutes
Serves:: 8-10

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

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

In a small bowl add the crème fraiche and gently fold through the horseradish.
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

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

Notes: Chopped chives instead of dill is also delicious