Author Notes
Love child side of mashed potatoes and potato gratin, this makes great use of leftover baked potatoes by combining it with hot-smoked salmon, briny dill, bold whole grain mustard, and nutty gruyere. Any leftovers can be had cold like fish pie on the second day. Stir an extra cup of sour cream to the mix and you have the perfect stick-to-your-ribs dip for chips, sourdough, and bagels. —Coco et Cocoa
Ingredients
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4
large russet potatoes
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225 grams
hot smoked salmon
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125 grams
cream cheese
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2 cups
chopped fresh dill
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2
green onions, thinly sliced
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1 1/2 tablespoons
grainy mustard
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1 cup
cream, heavy or light is up to you
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lots of sea salt and freshly cracked black pepper
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2 cups
shredded gruyere
Directions
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Bake the potatoes at 400 degrees F directly on the rack until tender all the way through, about 50~60 minutes.
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Cool slightly so they don't burn your hands, then halve them. Scoop out the flesh and mash it with salmon, cream cheese, dill,onions, and mustard. Season with salt and lots of pepper. The mixture will be dry and crumbly, so gradually stir in the cream until moist.
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Spread mixture into a baking dish and top with gruyere. I like to grate a bit of nutmeg to finish it off.
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Bake at 400 degrees F until heated through and the cheese is bubbly and golden, about 20 minutes.
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