Baked potatoes with salmon tartare and crème fraîche

Prepare the potatoes

Wash the potatoes. Sprinkle the coarse salt on the X BO universal tray and place the whole potatoes on the tray. Start the automatic programme "Baked potatoes" on the X BO and follow the instructions on the display.

Prepare the crème

In the meantime, put the crème fraîche and creamed horseradish in a bowl. Wash one of the lemons in hot water, cut it in half, finely zest the peel, then squeeze the juice. Wash the dill and shake it dry, then finely chop it and add it to the bowl with the lemon juice and zest. Season with salt and pepper.

Marinate the salmon

Cut the smoked salmon into 4 mm cubes and put them in a bowl. Wash the chives, shake them dry and finely chop them. Add 2 tbsp olive oil and the chives to the salmon. Wash the other lemon in hot water, cut it in half, finely zest the peel, then squeeze the juice. Grind the pink peppercorns and add them to the other ingredients in the bowl. Refrigerate until ready to serve.

Finishing touches

Once the potatoes are cooked, remove them from the X BO and make an incision in the middle of them. Put one tbsp of the crème on each plate and put a potato on top. Put another spoonful of the crème and a spoonful of salmon tartare in the middle of each potato.

Pro tip:

Cut radishes into thin slices and arrange them around the potatoes, if desired. Garnish with herbs, marinated salmon and fried onion slices to taste, then serve.