Ingredients

6 Servings

Meat & Seafood

  • Salmon Roe 2 Tbsp

  • Smoked Salmon 1/4 lb

Spices

  • Kosher Salt 1 Tbsp

Produce

  • Avocado 1

  • Fresh Chives 1 bunch

  • Russet Potatoes 4

  • Fresh Dill 4 sprigs

Pantry

  • Extra Virgin Olive Oil 3 Tbsp

  • Black Pepper 5/8 tsp

Dairy & Eggs

  • Creme Fraiche 1/4 cup

Preparation

  1. Preheat

    Preheat the oven to 400F.

    Connect Oven

  2. Prepare & Bake Potatoes

    Prick potatoes with a fork on all sides and rub with oil and season with salt. Bake for 1 hour or until tender. Let cool for at least 15 minutes.

    • 4 Russet Potatoes
    • 2 Tbsp Extra Virgin Olive Oil
    • 1 Tbsp Kosher Salt

  3. Prep & Cook Potato Skins

    Cut the cooked and slightly cooled potatoes in half lengthwise, careful not to burn fingers. Continue cutting each half lengthwise to make 4 wedges. Scrape off the inside of the potato, leaving a little bit attached to the skin. Place potato skins on a sheet tray, skin side down and coat with oil and season with salt and pepper. Roast for 20 minutes or until crisp. Waste not, want not! Reserve leftover potato and use, for example, for mashed potatoes or potato & leek soup.

    • 1 Tbsp Extra Virgin Olive Oil
    • 1 pinch Kosher Salt
    • 1 pinch Black Pepper

  4. Prep Vegetables

    Prepare ingredients.

    • 1 bunch , finely chopped Fresh Chives
    • 1 , cut into chunks Avocado

  5. Assemble & Serve

    Arrange potato skins on a platter. Dollop creme fraiche over potato skins followed by smoked salmon. Sprinkle with salmon roe and arrange avocado on top. Garnish with dill, chives and black pepper.

    • 1/4 cup Creme Fraiche
    • 1/4 lb Smoked Salmon
    • 2 Tbsp Salmon Roe
    • 4 sprigs Fresh Dill
    • 1/2 tsp Black Pepper

Suggested Meals

Morning Mylkshake

Smoothie

Gluten Free

Banana Pancakes

Veggie

Bolognese

Maple Onion Marmalade

Tri Tip

Nuts For Chai

Keto Smoothie

Nutrition

  Amount per
serving		 Daily value percentage
Calories 230 kcal  
Total Fat 14 g 17%
Total Saturated Fat 3 g 14%
Unsaturated Fat 11 g  
Low Cholesterol 25 mg 9%
Sodium 1310 mg 60%
Total Carbohydrate 22 g 8%
Good Source: Fiber 3 g 12%
Sugars Total 1 g  
Good Source: Protein 8 g 15%
Excellent Source: Vitamin C 14 mg 15%
Calcium Ca 41 mg 4%
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By Innit Culinary Team