Info
- Course: Main Course
- Skill Level: Easy
- Cost: Moderate
- Favorited: 10 Times
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Baked Potato with Indian-Cured Salmon
Cookbook
Yield : Serves 4
Ingredients
- 4 baking potatoes
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon dry mustard
- ¼ teaspoon cayenne pepper
- 1 cup milk, scalded
- 1 cup heavy cream, scalded
- 1 ¼ pounds Indian-cured salmon or other smoked flaky fish, skinned and flaked
- ¼ cup chopped fresh dill
Directions
Preheat the oven to 400°F. Wash and dry the potatoes. Bake the potatoes until easily pierced with a sharp paring knife.
Melt the butter in a saucepan over moderate heat. When the foam subsides, remove the pan from the heat and whisk in the flour. Whisk in the mustard and cayenne. Return to the heat and add the milk and cream.
Bring to a boil, whisking constantly. Add the flaked salmon and dill, reduce the heat, and simmer for 4 minutes, or until the salmon is heated through.
Keep warm on the warm side of the stove. Slit the top of the potatoes and scoop out a little out of the pulp. Place on serving plates and ladle the salmon mixture into each potato. Serve immediately.
© Christopher Idone
Nutritional Information
Nutrients per serving
794 kcal
18 % daily value
126 % daily value
13 % daily value
1962 mg
126 mg
37 g
6 g
8 g
74 g
143 mg
1185 mg
22 g
39 g
26 % daily value
