Baked Potato Créme Friache & Gravadlax

Gravadlax (Marinated Salmon in Salt, Sugar, Dill & Irish Whiskey)

Serves 2© Connemara Smokehouse Limited



2 Medium/Large Baked Potatoes

4 Slices of Connemara Smokehouse Gravadlax

1 tub of Créme Friache

Pepper to Taste

Rocket Leaves



Cross cut the top of your potatoes with a knife and sprinkle with a little salt (Herb if desired). Wrap your potatoes in tinfoil and place in oven for 45/60 minutes depending on the size of your potatoes.

Be careful of your fingers! unwrap the potatoes and open up the potatoes and dollop 1 to 2 spoons of créme friache on top, followed by 1 to 2 slices of Connemara Smokehouse Gravadlax.  Another little dollop of créme friache sprinkle a little ground pepper and serve on a plate with some rocket leaves