Seared Salmons on Soured Baked Potato

Preparation info
  • Serves


    • Difficulty


Appears in
Open Rhodes Around Britain

By Gary Rhodes

Published 1996

  • About

Fresh or smoked salmon, or even both, can be used with this dish. I like to use smoked salmon as its smoky flavour, half cooked, works so well with the sharp, tangy, sour taste.


  • 4 х 5 mm (¼ in) slices of smoked salmon, each about 75-100 g (3-4


Make the soured baked potatoes, filling all four of the half-skins so you have a smaller quantity than you would for a main course. All you then have to do is sear the salmon in a hot pan on one side only to cook just half-way through and give a golden edge to the fish. Sit a soured baked potato on a plate and arrange the salmon on top. Trickle with some olive oil, lemon juice, parsley or chive