Jacket Potato with Salmon

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• Step 1

  Preheat your oven to 230°C (450°F).
• Step 2

  Wash and thoroughly dry the potato. Rub the entire surface with olive oil, then sprinkle evenly with salt and black pepper. Using a fork, pierce the potato deeply in several places to allow steam to escape.

  • 1 potato, washed and dried (300 g)
  • 1 tsp olive oil (5 g)
  • 1/4 tsp salt (1.5 g)
  • 1/4 tsp black pepper (0.50 g)
• Step 3

  Wrap the potato in aluminum foil and place directly on the middle oven rack. Bake for 1 hour.
• Step 4

  While the potato is baking, prepare the creamy sauce. In a small bowl, combine the crème fraîche, Dijon mustard, chopped pickles, fresh dill, fresh parsley, and lemon juice. Season with salt and black pepper to taste. Cover and refrigerate until ready to use.

  • 3 tbsp creme fraiche (60 g)
  • 1 tsp dijon mustard (5 g)
  • 1.5 tbsp pickles, finely chopped (23 g)
  • 1/2 tbsp dill, fresh (2 g)
  • 1/2 tbsp parsley, fresh (2 g)
  • 1 half lemon, juiced (20 g)
  • 1/8 salt (0.75 g)
  • 1/8 black pepper (0.25 g)
• Step 5

  After 1 hour, carefully remove the foil from the potato and return the unwrapped potato to the oven for an additional 15 minutes to crisp the skin.
• Step 6

  When the potato has 10 minutes of crisping time remaining, place the salmon fillet on a small baking sheet or oven-safe dish. Season with salt and black pepper and place it in the oven alongside the potato.

  • 1 fillet salmon (150 g)
  • 1/8 salt (0.75 g)
  • 1/8 black pepper (0.25 g)
• Step 7

  Remove both the potato and salmon from the oven. Cut the potato into quarters lengthwise, cutting almost but not completely through. Press the ends toward the center to open up the flesh. Flake the salmon into chunks.
• Step 8

  Top the opened potato with the creamy sauce, followed by salmon flakes. Garnish with capers, pickled red onion, and lemon zest.

  • 1 tbsp capers, drained (15 g)
  • 3 tbsp pickled red onion, thinly sliced (30 g)
  • 1 tsp lemon zest (1 g)