Prep Time:  15 minutes        |        Cook Time:  65 minutes        |        Serves:  12

Ingredients

• 12 The Good Stuff white baby potatoes
• Juice and zest of 1 lemon
• 1 tbsp chopped dill, plus extra to serve
• 125g Westacre cream cheese
  
• 150g piece The Fishmonger hot smoked salmon
• 1 small red onion, cut into thin wedges  
• The Olive Tree extra virgin olive oil, for brushing
• Salt and pepper, to season  

Method

1. Boil the potatoes whole in a large pot of salted water for 20 minutes or until soft. Gently remove and place on a tea towel to dry.
2. Preheat oven to 180°C (or 160°C fan-forced). Generously brush oil into each hole of a 12-hole metal muffin tin. Add a potato on top and use a pestle to squish it down, creating a little cup to accommodate the filling. Brush generously with more oil and season with salt and pepper.  
3. Bake for 35-45 minutes or until crispy and golden.  
4. Meanwhile, whisk the lemon juice, dill and cream cheese together until smooth.  
5. Gently remove potatoes and place on a platter. Remove skin and flake the salmon. Fill potato with dill cream cheese and top with salmon, red onion and dill. Sprinkle with lemon zest and black pepper and serve.  

​​​​​​​Tip:  Oil the potato cups well to allow them to crisp up and colour nicely.

Optional: You can swap the dill for chives.