Salmon & Cheddar Jackets
Comfort food with a touch of elegance, all wrapped up in a humble potato.
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
60
MINUTES
Ingredients
4 baking potatoes (I find Roosters work well)
2 tbsp olive oil
250g salmon fillet
2 tbsp butter
200g cream cheese, like Philadelphia
4 tbsp mayonnaise
2 tbsp fresh dill, chives or parsley, finely chopped
60g red or white cheddar grated
Salt and freshly ground pepper
Method
Preheat the oven to 200°C/180°C fan/gas 6. To bake the potatoes, prick the skins of the potatoes all over with a fork.
Rub the skins with 2 tbsp olive oil and season with salt.
Place on a baking tray and bake for 50-60 minutes until the skins are crisp, and the centre is soft when pierced with a sharp knife.
While the potatoes arebaking, prepare the salmon.
Season the salmon fillets with salt and pepper.
Heat 1 tbsp butter in a non-stick frying pan on medium to high heat.
Once melted, place the salmon skin side up and cook for about 4 minutes until golden and crisp.
Don’t touch the fillets while cooking. Carefully flip the fillet, reduce heat and cook for 4-5 minutes.
Pierce the fish with a fork, it should flake away easily when fully cooked.
Peel off the salmon skin and discard.
Use a fork to flake the fish into a bowl.
Combine the cream cheese with the mayonnaise in a separate bowl to loosen it.
Stir in the herbs and season with salt and pepper.
Once the potatoes are cooked, cut them in half, lengthways.
Carefully scoop out the potato flesh and save the skins.
Add the potato flesh to the soft cheese mixture and mash with 1 tbsp butter.
Lightly stir in the flaked salmon at the end; do not over-mash at this point.
Spoon the filling back into the potato skins and top with the grated cheddar.
Cook under a preheated grill for 1-2 minutes until the cheese is bubbling and golden; serve immediately.
