Twice Baked Miso Salmon Potatoes

Method

STEP 1

Preheat your oven to 200°C.

STEP 2

Wash Carisma potatoes and use a fork to poke holes all over the potato. Rub with oil and crack some salt and pepper. Bake in the oven for 45 minutes to 1 hour, making sure they are sufficiently cooked through.

STEP 3

Meanwhile, brush salmon with some oil and lightly season with salt and pepper. Bake in the oven for 10-15 minutes, until just opaque and easily flaked with a fork. If you used skin-on salmon fillets – be sure to remove the skin prior to flaking it.

STEP 4

In a mixing bowl, combine light cream cheese, frozen corn kernels and spinach. Add flaked salmon, mix well, and set aside.

STEP 5

Remove the potatoes from the oven, and lower the heat to 180°C.

STEP 6

With a sharp knife, cut each potato in half lengthwise. Carefully score the rim using the knife and scrape out some of the insides into the salmon filling mix and combine. Be careful not to tear the shell. Leave a small rim of potato intact for support. Lay out the hollowed-out potato shells on a baking sheet.

STEP 7

In a separate bowl, combine mayonnaise, miso paste, mirin/sugar, lemon juice, lemon zest together.

STEP 8

Fill the potato shells with the salmon filling. Then top each potato with the miso mayonnaise glaze and pop them again in the oven until the potato is warmed through and the glaze has caramelised, 15 – 20 minutes.

STEP 9

Serve with some thinly sliced spring onions for garnish and a sprinkle of shichimi togarashi for a hint of spice!

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