hellomagazine.com's homepage, The place for daily celebrity news

The Recipe Room

Get your own blog on "The Recipe Room" Register here
follow us on: Facebook Twitter

Cover: Quick cuisine

21May 12

Baked potatoes with aubergine and salmon and mustard filling

Baked potato with aubergine and salmon and mustard fillingBaked potatoes are my favourites for Friday evenings because I just love the smell of potato that fills the room and the anticipation after it has been in the oven for a long hour. Also, you can be sure that it will be tasty with just about any topping. A baked potato with a savoury topping and a glass of white wine sets me in the mood for the weekend!

 

Here is a recipe that uses mustard and honey as base for a yoghurt sauce. I have also used aubergine and tomatoes, mainly because I hardly ever eat aubergine, but this recipe would work just as well with almost any vegetable. I use smoked salmon in the yoghurt sauce because I wanted to make it more “meaty,” but it can also be made as a vegetarian dish.

Baked potatoes, if small enough, also make for a great accompaniment to a meat dish. If you are a meat and potatoes person, try this recipe for lamb with crushed baked potatoes.

What we need:

  • 2 large baked potatoes
  • 100g smoked salmon (optional)
  • 1/2 aubergine
  • 2 tomatoes
  • 170g full fat yoghurt for cooking or crème fraîche
  • 1 tablespoon of olive oil
  • 1 clove of garlic
  • 1/2 of grainy French mustard
  • 1 tablespoon of sugar or slightly less honey

How to make it:
1. Preheat the oven to 250 degrees.
2. Wash the potatoes carefully and place them in the middle of the oven for 60 minutes.
3. Wash and peel the aubergine. Cut into small pieces and place in a frying pan in the olive oil.
4. Wash and chop the tomatoes into small pieces. Place in the frying pan. Let it all fry together until soft and mushy.
5. Take the yoghurt or crème fraîche and place in a bowl. Add the mustard and honey or sugar. Mix carefully. If you are using smoked salmon, cut it into the yoghurt sauce.
6. When the aubergine and tomato mixture is soft, press a clove of garlic into it and mix carefully.
7. When the potatoes are soft and ready, place on a plate and cut a cross in them. Place 2 tablespoons of the vegetable mixture in the potatoes and top it off with 2 tablespoons of the yoghurt /mustard mix.

Serves: 2
Time needed: 60 minutes (in oven)
Level: Easy

Tags: , , , , , , , , , ,

One comment

  1. I really like mustard and honey, I usually use it for salads

    Reply

Write your comment

*