Seared Salmons on Soured Baked Potato

• 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