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Mother’s Day Akaroa Hot Smoked Salmon with Rock Salt Baked Potatoes

Mother’s Day Akaroa Hot Smoked Salmon with Rock Salt Baked Potatoes

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

Black pepper

 

Optional Accompaniments:

1 punnet cherry tomatoes

Chives or spring onions finely sliced

Iceberg lettuce cut into strips

Mayonnaise

Avocado

 

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.  

 

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