- 150g Huon Premium Hot Smoked Salmon
- 2 medium size potatoes (roasted with skin on)
- 1 small brown onion (finely diced)
- 2 tbs extra virgin olive oil
- 60ml cream
- 2 tbs parsley (chopped)
- 1/2 cup grated parmesan
- Salt and pepper to taste
Heat the olive oil in a small frypan and add the diced onions. Cook, stirring frequently until they soften then remove from the pan and place into a bowl.
Cut the potatoes into halves then carefully scoop out the inside, leaving a 10 mm thick skin.
Combine the scooped out potato with all the ingredients then fill each potato with the mixture. Bake in the oven at 180°C until golden.