Gravadlax (Marinated Salmon in Salt, Sugar, Dill & Irish Whiskey)
2 Medium/Large Baked Potatoes
4 Slices of Connemara Smokehouse Gravadlax
1 tub of Créme Fraiche
Pepper to Taste
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 fraiche on top, followed by 1 to 2 slices of Connemara Smokehouse Gravadlax. Another little dollop of créme fraiche sprinkle a little ground pepper and serve on a plate with some rocket leaves