1 large baking potato
1 salmon fillet
Lemon zest
For the dill pickle cream:
1 heaped tbsp crème fraiche
1/2 tsp dijon mustard
1 tbsp pickles of choice, finely chopped
1 tsp fresh dill, finely chopped
a lil spring onion, finely chopped
juice of a quarter lemon
- Preheat your oven to 230C.
- Rub oil, salt and pepper over the potato. Pierce with a knife/fork/toothpick in several places. Pop in the oven for 1 hour 15 minutes.
- When the potato(es) have 10 minutes remaining, season the salmon with salt and pepper and place into the oven.
- Combine the crème fraiche with the pickles, herbs, mustard and lemon juice. Season to taste.
- Cut the potato in 4 and squeeze the bottom corners to open the flesh. Top with the crème fraiche, salmon, capers, dill and lemon zest.