Recipe by Chef Tony Smith
Mother’s Day Akaroa Hot Smoked Salmon with Rock Salt Baked Potatoes
A simple ‘build your own’ plate shared meal starting with hot smoked salmon, potatoes, a touch of olive oil and lemon. From that point, you can add anything you enjoy.
1 Akaroa Hot Smoked Salmon Fillet
6-8 Agria or similar unpeeled washed baking potatoes
1 x 500g bag of coarse rock salt
Extra virgin New Zealand Olive oil
2 Lemons cut into wedges
1 punnet cherry tomatoes
Chives or spring onions finely sliced
Iceberg lettuce cut into strips
Preset your oven to 180˚c. Put the salt into a suitably sized roasting dish and place the potatoes on top. Cook for around 50 minutes or until cooked.
Remove from oven and place in a serving dish. The salt can be cooled and stored to be re- used.
Place the fillet onto a flat serving platter along with a fork and spoon to serve.
Each diner simply cuts a potato into half, scoop the flesh onto their plate*, sprinkle over a little olive oil then add some hot smoked salmon.
Drizzle over a little olive oil, a squeeze of lemon and a grind of black pepper along with any other ingredients you have chosen.
* Alternatively, you can stuff the potato skins with a mix of the flesh and the salmon, add your desired toppings, and you'll have a perfect mouthful.
This is a super easy, hassle-free recipe designed to get the family together for Mother's Day.