Last night’s dinner was something I dreamt up and I’m so delighted with the results I had to share it with you. The amounts are largely guessed as I do a lot of “made-up” cooking by looking and tasting, rather than measuring. I’m sure – should you wish to make it yourself – that you will be able make it your own and just as yummy.
I couldn’t resist using lots of chives – my plants are full and healthy at the moment and are treating us to another display of pretty purple flowers.
Warning – these photos are taken with my camera that is broken…the screen is broken but it turns out it still takes pictures…I just can’t see what I’m photographing – as a result my photos are not very well composed or focused!
Baked potatoes with honey roast smoked salmon, cream cheese, wholegrain mustard and chives
2 large baking potatoes
approx 135g hot smoked roast salmon
200g cream cheese
couple of generous spoonfuls of wholegrain mustard
bunch of chives
splash of milk
purple chive flowers (optional)
First of all bake your potatoes – my favourite way to cook baked potatoes is to rub them with olive oil and sprinkle with sea salt before baking them on skewers – the end result is gorgeous slightly chewy and crispy skins.
In a bowl, mix together the cream cheese with a splash of milk to loosen it. Stir in the wholegrain mustard and snip in lots of chives. Leave some chives to decorate at the end.
Season with salt and pepper to taste and mix well. Finally, gently stir through about two thirds of the flaked salmon - don’t overmix as you don’t want the salmon to break down to mush.
When your potatoes are baked, remove from the oven and cut them in half. Scoop out all the hot potato into a mixing bowl and pop the empty skins onto plates.
Mix most of the cream cheese mixture into the hot potato – leave a little if you want to dollop on top at the end.
Once the potato is mixed into the cream cheese mixture, spoon it into the potato skins. Dollop on the remaining cream cheese mixture and top with the remaining flakes of salmon.
Snip over some chives and top with chive flowers – just pull the tiny purple flowers away from the green bit. Eat with a crisp green salad (we’re loving red-tinged Little Gem lettuces and Lambs Lettuce at the moment) – I squeezed over a little lemon and a drizzle of extra virgin olive oil.