4 medium baking potatoes
25g / 1oz butter
200g / 7oz Burren hot smoked Irish Organic Salmon, flaked
2 tbsp. fresh dill
1 tbsp. wholegrain mustard
Preheat the oven to 220°C (200°C fan, gas mark 7). Halve the potatoes lengthwise, then score the cut sides with a criss-cross pattern to help them cook faster. Bake in the oven for 30 to 40 minutes until they are fully cooked.
Preheat the grill, or just keep the oven on if you don't have a grill. With a spoon, scoop the cooked potato flesh into a bowl, leaving the potato skins intact. Add the butter and lightly mash both. Stir in the salmon, the finely chopped dill and mustard, mix well and season. Fill the potato skins with the mixture and grill for about 5 minutes until they are crisp and golden.