Salmon Side

Smoked salmon and egg mayo baked potatoes

Name: Salmon and egg baked potatoes recipe
Yield: 4
Ingredients: 4 (1.2kg total) large potatoes; 4 eggs; 100g smoked salmon; 40.00 ml whole egg mayonnaise; 1 tsp Dijon mustard; Juice of 1/2 lemon; Tobiko roe (substitute other roe) and finely chopped dill, to garnish

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Smoked salmon and egg mayo baked potatoes — This is an edited extract from Ho Jiak: A Taste of Malaysia by Junda Khoo, published by Hardie Grant Books. RRP $55.00.

Credit: Alana Dimou

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by Junda Khoo

CHEF

Feb 14, 2024

These moreish baked potatoes are a quick and easy Asian snack.

4 (1.2kg total) large potatoes
4 eggs
100g smoked salmon
2 tbs whole egg mayonnaise
1 tsp Dijon mustard
Juice of 1/2 lemon
Tobiko roe (substitute other roe) and finely chopped dill, to garnish

Method

1.

Preheat oven to 220°C/200°C fan-forced. Prick the potatoes all over with a fork and place each on a sheet of aluminium foil. Season, wrap in foil and bake for 90 minutes or until soft when tested with a skewer.
2.

Meanwhile, bring a medium saucepan of water to a boil, add the eggs and simmer for 10 minutes, then run under cold water and peel shells. Finely chop boiled eggs and put in a mixing bowl. Finely chop the smoked salmon and add to eggs along with the mayonnaise and mustard.
3.

Mix well, then add the lemon juice and season to taste. Remove baked potatoes from their foil and cut a large cross in the top, opening them up a bit and fluffing their middles with a fork. Place each potato on a serving plate and add a generous spoonful of the salmon & egg mayo to each, topping with tobiko roe and some fresh dill.