1 hour 20 mins
Baked Potatoes with BBQ & Horopito Smoked Salmon
Serves
4
These BBQ and Horopito smoked salmon baked potatoes are a hit with the whole family and it is easy to see why. Potatoes baked to fluffy perfection then stuffed with our nutritious salmon, red cabbage and red onion slaw, sour cream and coriander. This is an easy to prepare flavour packed weeknight meal.
Ingredients
1 pack of Aoraki BBQ & Horopito Hot Smoked Salmon
4 large potatoes
Olive oil
½ red onion, sliced thinly into rounds
2 teaspoons red wine vinegar
1 cup shredded cabbage, packed
Butter
Sour cream
4 sprigs coriander
2 limes, cut into wedges to serve
Product(s) used:
Method
Prep Time: 20 minutes
Cook Time: 1 hour
Step 1
Pre-heat the oven to 180°C.
Step 2
Prick the potatoes several times with a fork or a sharp knife to prevent them from exploding in the oven while cooking. Rub with olive oil and put in the oven to roast for 1 hour or until a sharp knife slides into the centre of the potatoes without resistance.
Step 3
While the potatoes are roasting put the red onion into a small bowl, pour over the vinegar, mix then leave to pickle for about 15 minutes.
Step 4
Once pickled pour the onion and the vinegar into a bowl along with the red cabbage, season with sea salt and mix well to combine.
Step 5
Once the potatoes are cooked, remove from the oven and using a sharp knife slice in a cross then press the sides to open the potato up a bit.
Step 6
Put a wee knob of butter into the centre of the potatoes then divide the salmon between them, pushing into the gaps.
Step 7
Arrange the cabbage slaw on top followed by a good dollop of sour cream and then a sprig of coriander or some chopped chives if coriander isn’t your thing.
Step 8
Sprinkle with sea salt then serve with the lime wedges.
Meet the chef,
Hana Sato
Hana Sato grew up between the coasts of Hokkaido and Kaikōura, where she discovered her love for fresh seafood and quiet, honest cooking. After training in Tokyo and Wellington, she now leads the culinary team at Aoraki, combining Japanese discipline with New Zealand’s seasonal produce. Her philosophy is simple — cook with restraint, let the ingredients speak, and never rush a good meal.
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Baked Potatoes with BBQ & Horopito Smoked Salmon
Hot smoked
,
Serves
4
1 hour 20 mins
These BBQ and Horopito smoked salmon baked potatoes are a hit with the whole family and it is easy to see why. Potatoes baked to fluffy perfection then stuffed with our nutritious salmon, red cabbage and red onion slaw, sour cream and coriander. This is an easy to prepare flavour packed weeknight meal.
Ingredients
1 pack of Aoraki BBQ & Horopito Hot Smoked Salmon
4 large potatoes
Olive oil
½ red onion, sliced thinly into rounds
2 teaspoons red wine vinegar
1 cup shredded cabbage, packed
Butter
Sour cream
4 sprigs coriander
2 limes, cut into wedges to serve
Method
Prep Time: 20 minutes
Cook Time: 1 hour
Step 1
Pre-heat the oven to 180°C.
Step 2
Prick the potatoes several times with a fork or a sharp knife to prevent them from exploding in the oven while cooking. Rub with olive oil and put in the oven to roast for 1 hour or until a sharp knife slides into the centre of the potatoes without resistance.
Step 3
While the potatoes are roasting put the red onion into a small bowl, pour over the vinegar, mix then leave to pickle for about 15 minutes.
Step 4
Once pickled pour the onion and the vinegar into a bowl along with the red cabbage, season with sea salt and mix well to combine.
Step 5
Once the potatoes are cooked, remove from the oven and using a sharp knife slice in a cross then press the sides to open the potato up a bit.
Step 6
Put a wee knob of butter into the centre of the potatoes then divide the salmon between them, pushing into the gaps.
Step 7
Arrange the cabbage slaw on top followed by a good dollop of sour cream and then a sprig of coriander or some chopped chives if coriander isn’t your thing.
Step 8
Sprinkle with sea salt then serve with the lime wedges.