Baked Sweet Potato with Hot Smoked Salmon & Crème Fraîche


Baked Sweet Potato with Hot Smoked Salmon & Crème Fraîche

bakedsweetpotatosalmonGenerous flakes of Hot Smoked Salmon with chopped dill and crème fraîche makes a wonderfully quick and tasty filling for a fluffy sweet potato. A great choice for healthy midweek meals.

Serves 2.

INGREDIENTS

  • 100g RR. Spink & Sons Hot Smoked Salmon
  • 2 large sweet potatoes
  • 150ml crème fraîche
  • 1 tsp butter
  • small handful of chopped dill
  • a squeeze of fresh lemon juice.

Method

Microwave the potatoes for 15 minutes, turning every 5 to ensure they cook evenly.

Scoop out the potato flesh, transfer to a small mixing bowl.

Add the butter and mash with a fork until fluffy.

Return the mashed potato to the skins.

Mix the hot smoked salmon flakes into the crème fraîche, season with salt and pepper and a squeeze of lemon juice.

Top the potatoes with the salmon mixture and garnish with a sprinkling of chopped dill.

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