Baked Potatoes with Smoked Salmon with Herb and Spring Onion Salsa

, from Issue #49. August, 2015
Photography by Aaron McLean.
Baked Potatoes with Smoked Salmon with Herb and Spring Onion Salsa

INGREDIENTS

4 cooked baked potatoes, hot
150 grams smoked salmon
sour cream
watercress, rocket or micro leaves

Herb and Spring Onion Salsa
¼ cup each picked coriander, mint and flat-leaf parsley leaves
2 spring onions, finely chopped
2 cloves garlic, crushed
pinch of chilli flakes
3 tablespoons olive oil
1 tablespoon lemon juice
sea salt and freshly ground pepper

METHOD

Put all the herbs on a board and chop finely. Place in a bowl and stir in the remaining ingredients. Season.

To assemble: Cut a cross ¾ of the way down each potato and gently squeeze from the base to open out.

Spoon a little sour cream and salsa into each potato then top with salad leaves and a few slices of salmon. Add another spoonful of sour cream and salsa and a grind of black pepper. Makes 4