Baked Potatoes with Smoked Salmon with Herb and Spring Onion Salsa
Photography Aaron McLean.
INGREDIENTS
4 cooked baked potatoes, hot
150 grams smoked salmon
sour cream
watercress, rocket or micro leaves
Herb and Spring Onion Salsa
¼ cup each picked coriander, mint and flat-leaf parsley leaves
2 spring onions, finely chopped
2 cloves garlic, crushed
pinch of chilli flakes
3 tablespoons olive oil
1 tablespoon lemon juice
sea salt and freshly ground pepper
METHOD
Put all the herbs on a board and chop finely. Place in a bowl and stir in the remaining ingredients. Season.
To assemble: Cut a cross ¾ of the way down each potato and gently squeeze from the base to open out.
Spoon a little sour cream and salsa into each potato then top with salad leaves and a few slices of salmon. Add another spoonful of sour cream and salsa and a grind of black pepper. Makes 4
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.