INGREDIENTS

• 100 grams smoked salmon, cut into coarse pieces
• 2 large creamy potatoes
• 1 teaspoon olive oil
• 3 tablespoons sour cream (or use crème fraîche as an alternative)
• 25 grams butter
• Coarse sea salt and (black) pepper
• 2 tablespoons finely chopped spring onions

For the red cabbage salad

• 75 grams finely chopped red cabbage
• ½ small red onion, chopped
• ½ small apple, chopped
• 1 medium-sized carrot, scrapped and cut into fine strips (julienne)
• 1 stalk of celery, finely chopped
• 2 tablespoons flat-leaf parsley, finely chopped
• 1 tablespoon lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon mayonnaise

METHOD OF PREPARATION

• Pre-heat the oven to 200°C
• Roast the potatoes. See basic cooking method ‘Roast, grill/barbecue’
• While the potatoes are roasting, make the salad: mix all of the ingredients in a bowl and add salt and pepper to taste. Cover the salad and set aside in the refrigerator until the potatoes are ready.
• Once the potatoes are cooked, mix the smoked salmon, the sour cream and the spring onions in a bowl (save a bit of the onion as garnishing) and season to taste with salt and pepper.
• Cut the potatoes in half and place the four halves on a plate with the cut side facing upward.
• Divide the butter between the 4 halves and mashthe butter through the potato meal with a fork. Do make sure that the skin remains intact: it serves as a ‘small bowl’
• Season the potatoes with salt and pepper.
• Spoon a generous amount of the salmon mixture onto each half and garnish with the spring onion.
• Serve with a few spoonfuls of salad on the side.

Enjoy