Baked Potato with Indian-Cured Salmon

Updated May 19, 2016

Chef

Cookbook

New Glorious American Food

Published by Welcome Books

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This image courtesy of Tom Eckerle

Serves4

Cooking Methodbaking

CostModerate

Easy

Total Timeunder 2 hours

One Pot MealYes

OccasionCasual Dinner Party, Cooking for a date, game day

Recipe Coursemain course

Dietary Considerationegg-free, peanut free, soy free, tree nut free

Mealdinner

Moodblue, romantic

Taste and Texturebuttery, salty, sweet

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

Instructions

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

Share This Recipe

Here is a quick and easy way to prepare salmon for a meal during your busy workweek. This high-protein dish can be prepared in a skillet adding in such flavorful ingredients as garlic, tofu and soy sauce. This dish also directs you to dice up the salmon before stir frying, creating bite-sized morsels to pop in your mouth. Changing up traditional salmon is a great way to keep things fresh and lively in the kitchen. To spice things up a bit, adding hot chili pepper along with the garlic will make this salmon explode with each bite.