Explore our recipe app
Subscribe now and get access to exclusive recipes, meal plans, podcasts and more.
Salmon & soured cream potato bites
Makes 16
Easy
Total time:
Ready in 1 1/4-1 1/2 hrs
These creamy but fresh mini baked potatoes taste decadent but are simple to make
Skip to ingredients
- 8small potatoes(Maris Piper, King Edward or a red-skinned variety)
- 135-150g pack hot smoked salmonflakes (or a fillet, flaked yourself)
- 2-3 tsp hot grated horseradish(from a jar)
- 1 tbsp chopped chive
- 3 spring onionstrimmed and finely chopped
- 5 tbsp soured creamor crème fraîche
- squeeze of lemon juice
- 1 tbsp olive oil
To garnish
- a few chives
- fine strips of lemon zest
Nutrition: per serving
- kcal47
- fat2g
- saturates1g
- carbs4g
- sugars0g
- fibre0g
- protein3g
- salt0.22glow
Method
step 1
Preheat the oven to fan 180C/conventional 200C/gas 6. Wash the potatoes and prick each one with a fork. Place on the middle oven shelf and bake for 30-40 minutes until golden and crispy outside and cooked in the middle.
step 2
Remove from the oven, leaving it on. When the potatoes are cool enough to handle, halve each one and scoop the fluffy flesh into a bowl. Add the salmon, horseradish, chives, spring onions, soured cream or crème fraîche and lemon juice. Season well and mix gently.
step 3
Put the empty potato skins on a baking sheet and brush with oil. Return to the oven for 5 minutes to crisp, then spoon in the filling. Cover with foil and return to the oven for 5 minutes. Garnish with chives, lemon zest and pepper.
