Delicious bite sized explosions of baked potato and crème fraiche. Perfect as a canape, appetizer or side dish.

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 45 minutes
    •    Yield: Serves 8-10

Ingredients

    •    1 tbsp olive oil
    •    150g crème fraiche
    •    1/2 tsp horseradish
    •    2 tbsps dill sprigs
    •    500g washed chat potatoes
    •    100g Huon Premium Cold Smoked Salmon, cut into strips

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.
5. NOTES: Chopped chives instead of dill is also delicious.

This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/huon-smoked-salmon-baby-baked-potatoes/