for 4 servings
- 4 large Sweet potato (approx. 200 g each)
- 1 cup smoked Salmon (finely diced)
- ⅞ cup Crème fraiche
- 2 eggs
- ⅔ cup Sour cream
- ½ cup freshly grated Parmesan cheese
- lemon juice
Preheat the oven to 250°C (230°C in a fan oven), 475°F, gas 9.
Wrap the potatoes in aluminium foil and bake in the oven for 25-30 minutes.
Meanwhile, mix together the salmon, crème fraîche, eggs, sour cream and cheese and season to taste with salt, ground black pepper, nutmeg and a dash of lemon juice.
Take the cooked potatoes out of the oven and turn the heat down to 200°C (180°C in a fan oven), 400°F, gas 6.
Remove the potatoes from the foil, split lengthways, open carefully and remove some of the middle. Stuff the potatoes with the salmon mixture, place each potato on a piece of baking parchment and tie the ends like a sweet. Return to the oven and bake for 20-25 minutes until golden brown. Take the potatoes out of the oven and serve immediately.