Direction
- Wash the potatoes and cook them in their skin for 25 minutes in salted, simmering water (or 10 minutes in the pressure cooker). Once done, drain and cool the potatoes. Preheat your oven to 410°F.
- Cook the salmon for 4 minutes in the microwave or 12 minutes by steam cooking. Split it. Wash and dry the dill leaves and chop finely. Cut the SUPREME cheese into cubes. Cut the potatoes to 2/3 of their height. Remove the “lid” part, and scoop out the centre. Leave enough flesh so that the potato does not lose its shape afterwards. Mix in a big salad bowl the white cheese, the SUPREME, the split salmon, the dill and the flesh from the potatoes. Add salt and pepper to taste. During preparation, work with the aid of a wooden spoon, until a homogenous mixture is obtained. Refill the potatoes with the mixture, and put them into a baking dish. Bake for 10 minutes in the oven. Serve warm.
- SUPREME suggestion:
- You may serve this dish with a green salad, and a bottle of Chardonnay (from the Côtes Chalonnaises).
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