New Zealand Salmon potato boats


Serves: 4


Pre-heat oven to 180 degrees Celsius.

Wash the agria potatoes and pat dry with kitchen paper. Brush with olive oil all over and place on a baking paper lined oven tray. Sprinkle with salt and pepper and bake until cooked through and golden brown - 50 - 60 mins. Remove from the oven and allow to cool for 10 minutes.

While the potatoes are baking make the cheese sauce. Heat the butter in a large saucepan, when it is bubbling add the onion and garlic and cook over a gently heat until the onion is soft - about 10 minutes. Add the flour and stir for a minute. Whisk in the milk, mustard and lemon juice. Add the bay leaves and ½ teaspoon of salt. Simmer for 10 minutes stirring often, add more milk if the sauce is too thick. Stir in 1 cup of the cheese and simmer for another two minutes to melt the cheese. Remove from the heat and discard the bay leaves.

While the sauce is simmering heat 1 tablespoon of olive oil in a frypan, season the salmon with salt and pepper and pan fry until cooked through and golden. Remove from the heat and set aside.

Halve the agria potatoes lengthways and scoop out about half of the potato. Flake the cooked salmon into the cheese sauce, add the capers and mix gently. Stir in half of the dill and parsley reserving the rest for garnish.

Fill your 8 potato boats with the salmon mixture, sprinkle over the half cup of grated cheese and season with salt and pepper. Bake in the oven for 15 minutes or until golden brown on top.

Garnish with the rest of the dill and parsley and sprinkle with lemon zest.  

About the Chef

Passionate about New Zealand food and wine, especially our seafood, Sheryl is a home cook inspiring many through her delicious dishes and stunning photography that she shares on her blog The Huia Tree 

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New Zealand Salmon potato boatshttp:// Zealand Salmon potato boatsServes 4