4 cooked baked potatoes, hot
150 grams smoked salmon
watercress, rocket or micro leaves
Herb and Spring Onion Salsa
¼ cup each picked coriander, mint and flat-leaf parsley leaves
2 spring onions, finely chopped
2 cloves garlic, crushed
pinch of chilli flakes
3 tablespoons olive oil
1 tablespoon lemon juice
sea salt and freshly ground pepper
Put all the herbs on a board and chop finely. Place in a bowl and stir in the remaining ingredients. Season.
To assemble: Cut a cross ¾ of the way down each potato and gently squeeze from the base to open out.
Spoon a little sour cream and salsa into each potato then top with salad leaves and a few slices of salmon. Add another spoonful of sour cream and salsa and a grind of black pepper. Makes 4