Jacket potato with hot smoked salmon

Jacket potato with hot smoked salmon
  • 2 Recipe - persons
  • cooking time: 1 hour and 15 min
  • difficulty


  • 4 large (puff) potatoes in the peel, well cleaned
  • 2 tbsp crème fraîche
  • 1 tbsp yogurt
  • grater and juice of ¼ lemon
  • 1 tsp horseradish rind
  • 3 sprigs of dill, finely chopped + extra Leaflets
  • 4 ½ -ounce hot smoked salmon
  • 1 spring onion, in thin rings cut
  • olive oil, extra virgin
  • salt and pepper

How to prepare

These jacket potatoes are perfect for a Christmas dinner. The preparation time only takes 15 minutes, and you can sit back and relax while the potatoes are in the oven.  And they look spectacular!


  • 1 preheat the oven to 428 Fahrenheit.
  • 2 Pack the potatoes in aluminium foil but leave the packets slightly open at the top. Drizzle the potatoes with olive oil and a pinch of salt and puff them in the oven for 40-60 minutes.
  • 3 In the meantime, make the sauce by mixing the crème fraîche with the yoghurt. Stir in the lemon juice, horseradish rind and dill. Season to taste with salt and pepper. Place in the fridge until later use.
  • 4 Remove the potatoes from the oven and remove the aluminium foil. Make an opening in each potato with a spoon and scoop them partly empty so that you get a 'tub'. Spoon some of the cream in it, spread the hot smoked salmon on top together with the spring onion. Sprinkle with freshly ground black pepper and garnish with the lemon rind. Serve with the remaining sauce separately.

Hot smoked Atlantic salmon