Jacket Potatoes with Smoked Salmon
with crème fraîche and chives (2-4 portions)
Supersimpele, lekkere recepten voor elk moment van de dag, inclusief receptkaart en geportioneerde ingrediënten.
Tags:
Recipe
Allergens:
Milk
•Fish
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time50 minutes
Cooking Time5 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
400 g
Potatoes
100 g
Organic crème fraîche
(Contains Milk)
5 g
Fresh chives
120 g
Smoked salmon
(Contains Fish)
Not included in your delivery
2 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2244 kJ
Calories536 kcal
Fat33.7 g
Saturated Fat13 g
Carbohydrate36.2 g
Sugar1.9 g
Dietary Fiber6.3 g
Protein19.3 g
Salt1 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Aluminum Foil
•Small Bowl
Cooking Steps
1
- Preheat the barbecue (see Tip).
- Wash the potatoes.
- Slice the potatoes lengthways, but make sure not to slice the potatoes entirely through.
Tip: you can also bake the potatoes in a preheated oven at 200°C. The preparation method will remain the same.
2
- Transfer the potatoes to individual pieces of aluminium foil.
- Drizzle with the olive oil, season with salt and pepper as preferred, then toss well to coat.
- Seal the potatoes in the aluminium foil, then bake on the barbecue for 45 - 50 minutes.
3
- Add the crème fraîche to a small bowl. Finely chop the chives.
- Transfer most of the chives to the bowl, but leave 1 tsp aside for garnishing.
- Mix the crème fraîche with the chives and season with salt and pepper.
- Use two forks to shred the salmon into small pieces.
4
- Remove the potatoes from the aluminium foil.
- Transfer to a serving plate and spoon the crème fraîche on top.
- Divide the smoked salmon over the potatoes.
- Garnish with the rest of the chives.