• 500g (16oz) smoked Scottish Quality Salmon, shredded
• 4 medium sized baking potatoes, washed and pricked
• 225g (9oz) canned sweetcorn, drained
• 200g (8oz) half fat crème fraîche
• A small bunch of fresh dill, finely chopped
• Juice of one lemon
• Dash of Worcestershire Sauce
• Salt & pepper to season

Method

Bake the potatoes in the microwave for approximately 10-15 minutes or until cooked.

In a bowl, combine the salmon, sweetcorn, crème fraîche, dill, lemon juice, Worcestershire Sauce and seasoning.

Cut the cooked potatoes open and place the salmon mixture into the potatoes.

Serve straight away, garnishing with dill.

Cook’s Tip: to crisp the skin of the potatoes, place the potatoes under the grill for a few minutes before adding the filling.