Baked Potato with Indian-Cured Salmon

1. 1

   Preheat the oven to 400F.

2. 2

   Wash and dry the potatoes.

3. 3

   Bake the potatoes until easily pierced with a sharp paring knife.

4. 4

   Melt the butter in a saucepan over moderate heat.

5. 5

   When the foam subsides, remove the pan from the heat and whisk in the flour.

6. 6

   Whisk in the mustard and cayenne.

7. 7

   Return to the heat and add the milk and cream.

8. 8

   Bring to a boil, whisking constantly.

9. 9

   Add the flaked salmon and dill, reduce the heat, and simmer for 4 minutes, or until the salmon is heated through.

10. 10

    Keep warm on the warm side of the stove.

11. 11

    Slit the top of the potatoes and scoop out a little out of the pulp.

12. 12

    Place on serving plates and ladle the salmon mixture into each potato.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.