Generous 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.
- 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.
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.