Baked Sweet Potato with Salmon
Spoonsparrow baked sweet potato topped with smoked salmon and creamy cheese blend.
Ingredients
- 4 sweet potatoes (≈200 g each)
- 150 g Smoked salmon
- 50 g Parmesan
- 200 g crème fraîche
- 2 Eggs
- 150 g Sour cream
- Salt
- ground pepper
- nutmeg
- 1 splash Lemon juice
Instructions
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1.
Wash the sweet potatoes thoroughly and pierce them several times with a fork. Bake on a baking sheet in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 40–45 minutes.
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2.
Meanwhile, dice the salmon into small cubes. Grate the parmesan. Whisk together the crème fraîche, eggs, sour cream, cheese and salmon, seasoning with salt, pepper, freshly grated nutmeg and a splash of lemon juice.
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3.
Remove the cooked potatoes from the oven, wrap them in foil, slit lengthwise, gently separate and hollow out slightly. Fill the potatoes with the salmon mixture, place on parchment paper and tie the ends together like a candy wrapper.
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4.
Return the stuffed potatoes to the oven and bake for 20–25 minutes until golden brown. Remove and serve immediately.
