Name: Baked potatoes filled with salmon souffle
Cook time: 90 min
Total time: 90 min
Yield: 4
Ingredients: 4 very large unpeeled baking potatoes, well scrubbed; olive oil; salt and freshly ground black pepper; 15 gram butter, melted; 1/3 cup hot milk; 210 gram can salmon, drained and mashed; 2 tablespoon chopped fresh parsley; 1/3 cup chopped sun-dried tomatoes; 2 eggs, separated

Ingredients

4 very large unpeeled baking potatoes, well scrubbed

olive oil

salt and freshly ground black pepper

15 gram butter, melted

1/3 cup hot milk

210 gram can salmon, drained and mashed

2 tablespoon chopped fresh parsley

1/3 cup chopped sun-dried tomatoes

2 eggs, separated

Method

1.Heat oven to 200C. Rub potatoes all over with oil, then season with salt and pepper. Prick each potato all over with the tip of a sharp knife 4 to 5 times. Place in an oven pan and bake for 1 hour or until tender.

2.Remove potatoes from the oven and cut a slice off the top of each. Using a spoon, scoop out the potato flesh, leaving a 1cm thick shell. Mash removed potato flesh and combine with the butter and milk. Season with salt and pepper.

3.Stir in the salmon, parsley, sun-dried tomatoes and egg yolks to make the filling mixture. In a clean bowl, whisk egg whites until stiff but not dry. Fold egg whites into the filling mixture.

4.Pack filling into the centre of each potato. Place potatoes on a baking pan and bake for 15 to 20 minutes more or until puffed and golden brown.

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Ingredients

Method

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