Salmon & soured cream potato bites

• potatoes↗8small

  (Maris Piper, King Edward or a red-skinned variety)

• hot smoked salmon↗135-150g pack g

  flakes (or a fillet, flaked yourself)

• hot grated horseradish2-3 tsp tsp

  (from a jar)

• chopped chive1 tbsp tbsp
• spring onions↗3

  trimmed and finely chopped

• soured cream↗5 tbsp tbsp

  or crème fraîche

• lemon juice↗squeeze of

  squeeze of

• olive oil↗1 tbsp tbsp
• chivesa few
• lemon zest↗fine strips of

Step-by-step instructions

1. 1

   Preheat the oven to fan 180C/conventional 200C/gas 6. Wash the potatoes and prick each one with a fork. Place on the middle oven shelf and bake for 30-40 minutes until golden and crispy outside and cooked in the middle.

2. 2

   Remove from the oven, leaving it on. When the potatoes are cool enough to handle, halve each one and scoop the fluffy flesh into a bowl. Add the salmon, horseradish, chives, spring onions, soured cream or crème fraîche and lemon juice. Season well and mix gently.

3. 3

   Put the empty potato skins on a baking sheet and brush with oil. Return to the oven for 5 minutes to crisp, then spoon in the filling. Cover with foil and return to the oven for 5 minutes. Garnish with chives, lemon zest and pepper.