Salmon and Cream Stuffed Potatoes
Ingredients (for 4 people):
4 large potatoes (such as Russet or Bintje)
200 g smoked salmon
150 g cream cheese (such as Philadelphia, St Môret, or ricotta)
2 tbsp thick cream
1 finely chopped shallot
1 tbsp chopped fresh dill (or chives)
Juice of 1/2 lemon
Salt, pepper
A drizzle of olive oil (optional)
Preparation:
Cooking the potatoes
Preheat the oven to 200°C (390°F).
Wash the potatoes, prick them with a fork, then bake them whole for 45 to 60 minutes until tender.
Preparing the filling
Cut the smoked salmon into small pieces.
In a bowl, mix the cream cheese, thick cream, shallot, dill, and lemon juice.
Add the smoked salmon, season lightly with salt and pepper to taste.
Stuffing the potatoes
Let the potatoes cool slightly.
Cut them in half lengthwise and carefully scoop out the flesh, leaving a border of about 5 mm.
Mix the scooped-out potato flesh with the salmon mixture to lighten the filling (optional).
Fill the potato halves with this filling.
Finishing touches
You can add a drizzle of olive oil on top.
Return the stuffed potatoes to the oven for 10 minutes to warm them slightly, without drying them out.
Suggestions:
Serve with a green salad or a lamb's lettuce salad with walnuts for a light meal.
You can also sprinkle with a little lemon zest or a few capers for added freshness.