Baked potato deluxe with salmon & sour sauce

Ingredients

Directions

1. 1

   Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Wash 8 large potatoes (approx. 250 g each; see below) thoroughly, brush them off if necessary and pat them dry. Coat a baking tray with oil. Spread the potatoes on top, sprinkle approx. 1 tbsp. coarse sea salt over them. Bake in a hot oven for about 1 1⁄2 hours. Take out baked potatoes and break them open. Fill directly with the desired filling or serve the filling with it.

2. 2

   Wash 1 bunch of flat parsley, shake dry and chop the leaves finely. Mix with 600 g sour cream and 3 teaspoons of capers. Season to taste with salt and pepper.

3. 3

   Rinse 4 slices of salmon fillet (approx. 125 g each, without skin), dab dry. Spread a grill pan thinly with 1 tablespoon of oil. Fry the fish for about 2 minutes on each side. Season with salt and pepper. Take it out and pluck it into pieces. Fill the sour cream sauce and salmon pieces into the broken baked potatoes.