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Student Salmon Baked Potato   HT  MC  80mins



Why not cook 2 potatoes at the same time. It won't take any longer and you can make fried potato wedges the next day with the remaining baked potato. Just keep it in the fridge until you're ready to use it.



Serves 1     Hot  Fish  Vegetables  Herbs  Main Course  Gluten Wheat free  Eggless



1 large Baking Potato

A little Olive Oil

½ a 200g/7oz tin Salmon

4 tablespoons Plain Yoghurt or Crème Fraîche

4 x 12mm/½-inch slices of Cucumber, finely chopped

2 teaspoons Freshly chopped Chives or Parsley

Salt and Black Pepper




1. Pre-heat oven to 200C, 400F, Gas Mark 6.


2. Rub the surfaces of the potato with a little olive oil and bake for about 60 minutes or until the potato is tender.

3. Meanwhile, drain the salmon, break the fish into large chunks and place in a mixing bowl.

4. Add the yoghurt or crème fraîche, cucumber and herbs to the salmon, season with salt and plenty of black pepper and gently mix together. Refrigerate until the potatoes are cooked.

5. To serve - cut a deep cross into top of the potato, pull open then pile the salmon mixture into potatoes. Serve immediately.





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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish


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