Smoked salmon, beetroot and dill jacket potatoes

Instructions

1 Preheat the oven to 180°C. Using a fork, pierce potatoes in six places. Place potatoes directly onto a rack in the oven. Bake for 1 hour.

2 During the last 15 minutes of cooking the potatoes, spray a medium non-stick frying pan with olive oil and set pan over medium heat. Sauté the leek for 4–5 minutes, or until tender. Add the garlic and the flaked salmon; cook, stirring often, for 2–3 minutes, until hot. Add the chopped dill, lemon zest and lemon juice. Season with cracked black pepper to taste. Stir to combine. Keep warm.

3 Cut a deep cross into the top of each potato. Using a clean tea towel to hold the potato, squeeze gently to open the potato jacket. Top each potato with the salmon mixture and chopped beetroot. Top each with a dollop of sour cream, sprinkle with dill sprigs, and serve with lemon wedges.