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Recipe for :

Baked Potatoes Stuffed with Smoked Salmon Soufflé
 

This recipe comes from CooksRecipes.com the top recipe site run by Hope Pryor (see Biography page). You will find several of the recipes featured on Hub-UK but these are only a small sample of the first class selection of recipes you will find on this first class site run by someone who truly loves cooking. To visit CooksRecipes.com click here.

Ingredients

4 large baking potatoes
Sea salt flakes
3 ounces smoked salmon, cut into strips
2 tablespoons chopped fresh chives
1 tablespoon capers, rinsed, drained and coarsely chopped
4 sun-dried tomatoes in oil, drained and finely chopped
1 tablespoon butter, diced
1/3 cup whole milk
2 large eggs, separated
Salt and freshly ground black pepper

Method
  • Wash the potatoes thoroughly, shaking off most of the water. Prick them all over with a fork and sprinkle with sea salt flakes. (This is optional but creates a wonderful tasting crispy crust.)
  • Bake in a preheated oven at 400ºF (205ºC) for about 1 hour or until cooked through. Reduce the oven temperature to 350ºF (175ºC).
  • In a bowl, combine the salmon, chives, capers and sun-dried tomatoes and reserve.
  • While the potatoes are still hot, cut off a 1/2-inch slice lengthwise and discard or reserve for another purpose. Using a spoon, scoop out the flesh, leaving a 1/4-inch shell. Push the scooped out flesh through a potato ricer, food mill, or sieve into a large bowl.
  • Place potato shells on a cookie sheet.
  • Add the butter to the potato flesh and mix well to incorporate.
  • Heat the milk to just below boiling point, then beat into the potato mixture. Beat the egg yolks and add to the potato, mixing well. Stir in the reserved salmon mixture and season to taste with salt and pepper.
  • Beat egg whites until stiff but not dry. Fold in a third of the beaten egg whites to loosen the mixture, then gently fold in the rest.
  • Spoon the mixture back into the shells, heaping the tops. Bake on cookie sheet in pre-heated oven for 15 to 20 minutes until slightly risen and lightly browned on top.

Serves 4

CooksRecipes.com
Source:
Adapted from Potatoes, From Pancakes to Pomme Frites
by Annie Nichols (Rizzoli Books, 1998)

 
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