Here's a main dish that's both simple and impressive: baked potato with sour cream and hot smoked salmon.
Why you'll love this recipe
- Little effort, wow factor guaranteed.
- You only need six ingredients for this recipe (plus salt and pepper)
- It serves a crowd; just double, triple, or quadruple the quantities mentioned in the recipe!
Ingredients smoked salmon baked potato
You only need a few ingredients for this easy recipe:
Potatoes - choose large potatoes. The potatoes should not have any sprouts. Choose a type of potato that is (slightly) fluffy.
Hot smoked salmon - choose the best quality you can afford. Hot-smoked salmon is readily available at fishmongers and well-stocked supermarkets.
Sour cream is the base for the sauce.
Dill is the seasoning for the sauce. Choose fresh dill that still looks nice and fresh. If you're not a fan of dill, you can also replace it with chives or a combination of chives and parsley.
Mustard - adds some spice to the sauce. Coarse mustard is best in this recipe.
Olive oil, salt, and pepper are used to oil and season the potato. Coarse sea salt is preferred.
What to serve with puffed potatoes?
For this recipe, I count one large stuffed potato per person. I would serve a side dish to make this a complete main course. A fresh cucumber salad or stir-fried peas with lemon are great options, but almost any salad will do.
Preparing and storing this recipe
If you want to prepare this recipe in advance, you can do the following:
- Brush the potatoes with oil, season with salt and pepper, and wrap in aluminum foil. You can do this earlier in the day.
- Prepare the sauce: Mix all the ingredients and store it in a refrigerator container. You can do this earlier in the day.
Leftover tip: The parts of the recipe (potato, sauce, salmon) can be kept separately for a day in a good sealable container in the refrigerator. You can roughly mash the potato, mix it with the sauce, and spread the salmon on top. This makes a great lunch.
Tips for the tastiest smoked salmon baked potatoes
- Ensure the potato is well seasoned with freshly ground pepper and coarse sea salt to maximize the dish's flavor.
- Ensure the hot-smoked salmon is at room temperature. Take the salmon out of the refrigerator at least half an hour before serving.
- Use fresh dill and not dried. Fresh herbs give much more flavor.
Frequently asked questions
Hot-smoked salmon is smoked at higher temperatures and has a firmer, flakier texture and a deep, smoky flavor. Cold-smoked salmon is softer and more delicate in taste, often used in appetizers or on bagels. For this recipe, we recommend using hot-smoked salmon for its robust flavor and texture.
Of course, the dish's taste will differ, but you can replace the hot-smoked salmon with regular smoked salmon, fried shrimp, or shredded chicken.
Most potatoes will do; make sure you buy big ones. I prefer fluffy potatoes for this recipe. If you see packed 'Baking potatoes' in stores, go for them!
Smoked salmon baked potato
Ingredients
- 4 baking potatoes (or large Russet potatoes)
- ½ cup sour cream
- 1 teaspoon whole-grain mustard
- 1 lemon (only the zest)
- 1 bunch dill
- 4 oz hot smoked salmon
- olive oil
- pepper
- sea salt
Instructions
- Preheat the oven to 400°F (or 200°C).
- Clean and dry the potatoes, then brush them all around with olive oil using a pastry brush. Sprinkle a little pepper and coarse sea salt on the potatoes, then wrap them individually in aluminum foil.
- Roast the potatoes in the oven for 1 hour until tender. They are well done when you can easily poke them with a skewer or knife. Let the potatoes cool slightly before serving.
- Meanwhile, make the sauce by mixing the sour cream and mustard.
- Finely chop the dill and grate the lemon. Mix this into the sauce and season with salt and pepper.
- Serve the jacket potato with the sauce and the hot smoked salmon.
Lisa
Oh wow, I would have never thought of this, but it is a really delightful combination. My husband and I had this for dinner with a side salad, and it was so good. Perfectly filling and delicious. Great recipe!
Sandra
Thanks for taking the effort to leave a comment Lisa, glad you liked it as much as I do!
Carrie
This is brilliant. I was told to eat more fish, and it seemed a little intimidating because I've never cooked fish. I din't know hot smoked salmon was a thing. This was easy and delicious! Thank you so much for the recipe!
Sandra
Thanks for the kind words Carrie, glad you liked the recipe!
Sonia
This was great, my friends loved it.... thank you for sharing - love the addition of dill!
Sandra
Thanks for the kind words Sonia!