Baked Potato with Salmon Spread
Ingredients (1 serving)
- 1 large baked potato
- 50 g cured salmon (gravlax)
- 30 g shrimp
- 1 dl light mayonnaise
- 1 dl light crème fraîche
- 1 small red onion, finely chopped
- Black pepper
To serve
- 1 salmon fillet
- Fresh lemon juice
Method
- Wrap the potato in foil and bake in the oven at 200°C (400°F) for about 60 minutes, until soft.
- Chop the salmon and shrimp into smaller pieces.
- Mix mayonnaise, crème fraîche, red onion and black pepper in a bowl.
- Fold in the salmon and shrimp. Let the mixture rest in the fridge for at least 30 minutes.
- Cut a slit in the baked potato and spoon in the filling.
- Serve with a salmon fillet and a squeeze of fresh lemon juice.
Approximate calories
- Baked potato: ~220 kcal
- 50 g salmon: ~90 kcal
- 30 g shrimp: ~30 kcal
- 1 dl light mayonnaise: ~350 kcal
- 1 dl light crème fraîche: ~200 kcal
- 1 salmon fillet (125 g): ~250 kcal
Total: approx. 1,140 kcal