Baked potatoes with salmon and mushrooms

Name: Baked potatoes with salmon and mushrooms
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: serves 2
Ingredients: Potato : 2 very large; Salmon : 1 fillet; Mushroom : some leftover; Crème fraîche : 2 tbsp; Dill : 1 tbsp of; Salt and pepper

If you made the salmon pastry parcels and have salmon and mushrooms left over, here’s a recipe to use them up…

If you don’t have any leftovers, you can give in to temptation anyway.

Preparation 20 min

Cooking 2 h

Servings serves 2

Difficulty Easy

Seasons & months

All seasons

Gluten-free Healthy

Baked potatoes with salmon and mushrooms

Ingredient list

For this recipe

People

Potato 2 very large

Salmon 1 fillet

Mushroom some leftover

Crème fraîche 2 tbsp

Dill 1 tbsp of

Salt and pepper

Preparation

The wine to go with it!!

A Muscadet, to be a little partisan and because it’s very kilomètre-0. For us, the Vino Sense from Joël Bouvais, a winegrower in Maisdon-sur-Sèvre.

For those in Nantes, he’s at the Natura fair in Rezé.

Step 1

Wash the two potatoes and bake them in the oven at 180°C under a sheet of foil. It’s slow, too slow. After an hour’s cooking at 180°C, they still weren’t done. I finished cooking them in the microwave for 5 minutes. If I did it again, I’d cook them in the microwave, because it’s not very economical to leave two potatoes that long in an oven!

When they’re cooked, scoop out a big hollow with a knife and a spoon.

Cut the salmon fillet into dice, add the cooked mushrooms, salt and pepper
Step 2

Add the dill and the crème fraîche and mix it all together.
Step 3

Fill the hollowed-out potatoes with it.

If you have filling left over, put it in a small dish and bake the whole lot for 15 minutes at 180°C.
Step 4

Serve with a nice seasonal salad.