500g (16oz) smoked Scottish Quality Salmon, shredded 4 medium sized baking potatoes, washed and pricked 225g (9oz) canned sweetcorn, drained 200g (8oz) half fat crème fraiche A small bunch of fresh dill, finely chopped Juice of one lemon Dash of Worcestershire Sauce Salt & pepper to season Serves 4 Preparation and cooking time: 30 minutes. Nutrition Fat content: 14.1g; Carbohydrate (energy): 43.3g Kilocalorie: 443; Omega-3 fatty acids: 1.2g All values are for one serving using listed ingredients. Recipe and image kindly provided by Scottish Quality Salmon.
Bake the potatoes in the microwave for approximately 10-15 minutes or until cooked. In a bowl, combine the salmon, sweetcorn, crème fraiche, dill, lemon juice, Worcestershire Sauce and seasoning. Cut the cooked potatoes open and place the salmon mixture into the potatoes. Serve straight away, garnishing with dill. Cook’s Tip - To crisp the skin of the potatoes, before adding the filling, place the potatoes under the grill for a few minutes.