Stuffed baked potatoes with herring shrimp salad

Ingredients

• 4 large potatoes
• butter
• 200 g young green beans
• Salt
• 2 shallots
• 1 bundle chives
• 8 pickled herring fillets
• 200 g crème fraîche
• 1 tsp sharp mustard
• 1 tbsp White Wine Vinegar
• pepper (ground)
• 100 g alfalfa sprouts
• 100 g cooked shrimp

Instructions

1. 1.

   Preheat the oven to 200°C with fan and top heat.

2. 2.

   Wash potatoes thoroughly, pat dry, pierce several times with a fork and brush with butter. Bake in preheated oven for about 45 minutes.

3. 3.

   Cook beans by washing, trimming, and boiling in salted water for 8-10 minutes until firm. Peel and finely dice shallots. Wash chives, shake dry, cut into rings. Rinse herring fillets briefly, pat dry, slice into strips.

4. 4.

   Whisk crème fraîche with mustard, vinegar, salt, and pepper; taste and combine with prepared salad ingredients, sprouts, shrimp, and chives.

5. 5.

   Cut potatoes in half, scoop out a little flesh with a spoon, fill with the salad mixture, and serve.