Smoked Salmon Potato Skins - Innit

Ingredients

6 Servings

Meat & Seafood

  • Smoked Salmon 1/4 lb

  • Salmon Roe 2 Tbsp

Spices

  • Black Pepper 5/8 tsp

  • Kosher Salt 1 Tbsp

Produce

  • Chives 1 bunch

  • Dill 4 sprigs

  • Avocado 1

  • Russet Potatoes 4

Pantry

  • Extra Virgin Olive Oil 3 Tbsp

Dairy & Eggs

  • Creme Fraiche 1/4 cup

Preparation

  1. Prepare & Bake Potatoes

    Preheat oven to 400F. Prick potatoes with a fork on all sides and rub with oil and season with salt. Bake for 1 hour or until tender. Let cool for at least 15 minutes.

    • 4 Russet Potatoes
    • 2 Tbsp Extra Virgin Olive Oil
    • 1 Tbsp Kosher Salt
  2. Prep & Cook Potato Skins

    Cut the cooked and slightly cooled potatoes in half lengthwise, careful not to burn fingers. Continue cutting each half lengthwise to make 4 wedges. Scrape off the inside of the potato, leaving a little bit attached to the skin. Place potato skins on a sheet tray, skin side down and coat with oil and season with salt and pepper. Roast for 20 minutes or until crisp. Waste not, want not! Reserve leftover potato and use, for example, for mashed potatoes or potato & leek soup.

    • 1 Tbsp Extra Virgin Olive Oil
    • 1 pinch Kosher Salt
    • 1 pinch Black Pepper
  3. Prep Vegetables

    Prepare ingredients.

    • 1 bunch, finely chopped Chives
    • 1, cut into chunks Avocado
  4. Assemble & Serve

    Arrange potato skins on a platter. Dollop creme fraiche over potato skins followed by smoked salmon. Sprinkle with salmon roe and arrange avocado on top. Garnish with dill, chives and black pepper.

    • 1/4 cup Creme Fraiche
    • 1/4 lb Smoked Salmon
    • 2 Tbsp Salmon Roe
    • 4 sprigs Dill
    • 1/2 tsp Black Pepper

Nutrition

  Amount per
serving
Daily value percentage
Calories 240 kcal  
Total Fat 14.0 g 18%
Total Saturated Fat 3.0 g 14%
Unsaturated Fat 11 g  
Low Cholesterol 25 mg 9%
Sodium 1310 mg 60%
Total Carbohydrate 22 g 8%
Good Source: Fiber 4 g 13%
Sugars Total 1 g  
Good Source: Protein 8 g 16%
Good Source: Vitamin C 15 mg 15%
Calcium Ca 42 mg 4%
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By Innit Culinary Team