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Health and Beauty

Hot-smoked Salmon and Mustard Potatoes

Cured in a different way to cold smoked salmon, this makes a fantastic midweek supper

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Calories	369
Total Fat	8g
Saturated Fat	4g
Total Carbohydrate	57g
Sugars	2g

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Serves: 4

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Total Time: 60

Prep Time: 10

Cook Time: 50

Ingredients

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4 medium baking potatoes
25 gram(s) butter
200 gram(s) hot-smoked salmon, flaked
2 tablespoon(s) finely chopped fresh flat-leafed parsley
1 tablespoon(s) wholegrain mustard

Preheat the oven to 220°C (200°C fan) mark 7. Halve the potatoes, then score the cut sides with a criss-cross pattern to help them cook more quickly. Bake in the oven for 30-40min until cooked.
Preheat the grill. Scoop the cooked potato flesh into a bowl, reserving the skins, then add the butter and lightly mash. Stir in the salmon, parsley and mustard, mix well and season. Return the mixture to the skins and grill for 5min until crisp and golden. Serve with a green salad.