These Potatoes are great party food and a great starter. This dish is very simple to make, and it’s easy to see why they are very popular. You can easily make a range of these Potatoes with varying levels of heat to them – use Dijon Mustard, Wholegrain Mustard, English Mustard, or add extra Mustard powder if you really want.
To make these more ‘party food’ rather than starters, instead of halving the Potatoes, cut them into quarters – you don’t need to change the quantities of anything!
To Serve 4
4 Medium Baking Potatoes
200g Smoked Salmon Trimmings
2tbsp Flat-Leafed Parsley, Finely Chopped
1tbsp Wholegrain Mustard
1. Pre-Heat an oven to 220C.
2. Cut the Potatoes into halves or quarters, and score the fleshy parts with a criss-cross pattern to help them cook quicker. Bake for thirty to forty minutes until soft through.
3. Heat a grill, and scoop out the cooked Potato Flesh into a bowl, adding the butter and mashing lightly. Stir in the Salmon trimmings, the Parsley and Mustard, before seasoning to taste.
4. Grill for five minutes, until crisp and golden on top.
Sprinkle with some more of the Parsley, or thinly sliced Spring Onions, and serve with small pots of Sour Cream, a Green Salad or with a small amount of cheese melted on top.
Photo Courtesy of: Kat Johnston