OUR RECIPES

Prep Time: 20 minutes
Cook Time: 1 hour

1. Pre-heat the oven to 180°C.
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.
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.
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.
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.
6. Put a wee knob of butter into the centre of the potatoes then divide the salmon between them, pushing into the gaps.
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.
8. Sprinkle with sea salt then serve with the lime wedges.