Salmon, dill and caper jacket potatoes

Cooking Fish Salmon, dill and caper jacket potatoes

Create a flavour packed dinner by loading a jacket potato with your favourite ingredient combination.

Lables: Low carb Low kilojoule Low sodium Egg free Gluten free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Pat potatoes dry with paper towel. Pierce all over with a fork. Place on prepared tray. Drizzle with oil. Season with salt and pepper.
  2. Roast for 1 hour 15 minutes or until golden and tender. Stand potatoes for 5 to 10 minutes or until cool enough to handle.
  3. Meanwhile, combine cream cheese and sour cream in a bowl. Add dill, lemon rind and juice, onion, capers and salmon. Season with salt and pepper. Stir to combine.
  4. Using a small knife, cut a cross in the top of each potato. Gently squeeze base of each potato to open top. Place on plates. Top with salmon mixture. Serve sprinkled with extra lemon rind and dill sprigs.

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6 large Sebago potatoes, scrubbed
1 tbsp extra virgin olive oil
1/2 cup spreadable cream cheese
1/3 cup sour cream
2 tsp chopped fresh dill
1 tsp finely grated lemon rind
2 tsp lemon juice
2 green onions, sliced
2 tsp drained baby capers, chopped
210g can red salmon, drained, skin and bones removed, flaked
Lemon rind, extra, finely grated, to serve
Fresh dill sprigs, to serve

Adv

Autors
Preparation time
20
Cooking time
1:15
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Fish
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