Smoked salmon, beetroot and dill jacket potatoes

Prepare to embark on a culinary adventure with Smoked Salmon, Beetroot, and Dill Jacket Potatoes. This recipe combines the rich, smoky goodness of salmon with the earthy sweetness of beets, all nestled within a perfectly baked potato. With a preparation time of just 20 minutes and servings for two, it’s a quick and wholesome meal option. Each serving is a nutritional gem, packed with essential nutrients. Follow the step-by-step instructions below to create this culinary masterpiece.

Ingredients for Smoked salmon, beetroot and dill jacket potatoes

• 2 large jacket potatoes (400g each, approximately 14 ounces)
• 6 ounces (170g) smoked salmon
• 2 small beetroots (about 150g each, 5.3 ounces)
• 2 tablespoons fresh dill, finely chopped
• 2 tablespoons olive oil
• 1/2 cup (120ml) Greek yogurt
• Salt and black pepper to taste

Preparation Time

• Preparation: 20 minutes
• Cooking: 45 minutes
• Total: 65 minutes

Serves 2

Nutritional Facts (per serving)

• Calories: 450 kcal
• Protein: 20g
• Carbohydrates: 65g
• Dietary Fiber: 8g
• Sugars: 8g
• Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 15mg
• Sodium: 700mg
• Vitamin D: 0%
• Calcium: 10%
• Iron: 25%
• Potassium: 1200mg

Instructions for Smoked salmon, beetroot and dill jacket potatoes

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Potatoes: Scrub the jacket potatoes thoroughly under running water, then pat them dry with a paper towel. Pierce each potato several times with a fork to allow steam to escape during baking.
3. Bake the Potatoes: Place the potatoes directly on the oven rack and bake for approximately 45 minutes or until they are tender when pierced with a fork.
4. Roast the Beetroots: While the potatoes are baking, wrap each beetroot individually in aluminum foil. Place them in the oven alongside the potatoes and roast for about 30-40 minutes, or until they are tender. Remove from the oven and allow them to cool slightly before peeling and slicing them into thin rounds.
5. Prepare the Salmon: While the potatoes and beetroots are cooking, finely chop the smoked salmon into small pieces.
6. Create the Dill Sauce: In a small bowl, mix the Greek yogurt with the finely chopped fresh dill. Season with salt and black pepper to taste.
7. Assemble the Dish: Once the potatoes are cooked and slightly cooled, carefully slice them in half lengthwise. Fluff the insides with a fork. Drizzle each potato with olive oil, then top them with the smoked salmon and beetroot slices. Spoon a generous dollop of the dill sauce on each potato.
8. Garnish: Sprinkle some additional fresh dill on top for added flavor and visual appeal.
9. Serve and Enjoy: Your Smoked Salmon, Beetroot, and Dill Jacket Potatoes are ready to be served. The combination of flavors and textures is sure to delight your palate.

Tips

1. Potato Selection: Choose starchy potatoes like Russets for the best jacket potatoes. They have a fluffy texture that pairs perfectly with the toppings.
2. Beetroot Roasting: You can roast the beetroots in advance to save time. Store them in an airtight container in the refrigerator.
3. Customize: Feel free to add extra toppings like capers, red onion, or a drizzle of lemon juice for a twist of flavor.
4. Healthier Option: Substitute Greek yogurt with low-fat yogurt or a dairy-free alternative for a lighter dill sauce.

Serving Suggestions for Smoked salmon, beetroot and dill jacket potatoes

Pair your Smoked Salmon, Beetroot, and Dill Jacket Potatoes with a crisp green salad for a complete and satisfying meal. This dish is perfect for brunch, lunch, or a light dinner. Whether you’re a salmon enthusiast or simply seeking a nutritious and flavorful meal, these jacket potatoes are sure to impress.

Smoked Salmon, Beetroot, and Dill Jacket Potatoes

Prepare to embark on a culinary adventure with Smoked Salmon, Beetroot, and Dill Jacket Potatoes. This recipe combines the rich, smoky goodness of salmon with the earthy sweetness of beets, all nestled within a perfectly baked potato. With a preparation time of just 20 minutes and servings for two, it’s a quick and wholesome meal option. Each serving is a nutritional gem, packed with essential nutrients. Follow the step-by-step instructions below to create this culinary masterpiece.

5 from 1 vote

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Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Nutritions

Nutrition Facts

Smoked Salmon, Beetroot, and Dill Jacket Potatoes

Amount per Serving

Calories

450

% Daily Value*

Fat

 

12

g

18

%

Saturated Fat

 

2

g

13

%

Cholesterol

 

15

mg

5

%

Sodium

 

700

mg

30

%

Potassium

 

1200

mg

34

%

Carbohydrates

 

65

g

22

%

Fiber

 

8

g

33

%

Sugar

 

8

g

9

%

Protein

 

20

g

40

%

Calcium

 

10

mg

1

%

Iron

 

25

mg

139

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• 2 large jacket potatoes 400g each, approximately 14 ounces
• 6 ounces 170g smoked salmon
• 2 small beetroots about 150g each, 5.3 ounces
• 2 tablespoons fresh dill finely chopped
• 2 tablespoons olive oil
• ½ cup 120ml Greek yogurt
• Salt and black pepper to taste

Instructions

• Preheat the Oven: Preheat your oven to 400°F (200°C).
• Prepare the Potatoes: Scrub the jacket potatoes thoroughly under running water, then pat them dry with a paper towel. Pierce each potato several times with a fork to allow steam to escape during baking.
• Bake the Potatoes: Place the potatoes directly on the oven rack and bake for approximately 45 minutes or until they are tender when pierced with a fork.
• Roast the Beetroots: While the potatoes are baking, wrap each beetroot individually in aluminum foil. Place them in the oven alongside the potatoes and roast for about 30-40 minutes, or until they are tender. Remove from the oven and allow them to cool slightly before peeling and slicing them into thin rounds.
• Prepare the Salmon: While the potatoes and beetroots are cooking, finely chop the smoked salmon into small pieces.
• Create the Dill Sauce: In a small bowl, mix the Greek yogurt with the finely chopped fresh dill. Season with salt and black pepper to taste.
• Assemble the Dish: Once the potatoes are cooked and slightly cooled, carefully slice them in half lengthwise. Fluff the insides with a fork. Drizzle each potato with olive oil, then top them with the smoked salmon and beetroot slices. Spoon a generous dollop of the dill sauce on each potato.
• Garnish: Sprinkle some additional fresh dill on top for added flavor and visual appeal.
• Serve and Enjoy: Your Smoked Salmon, Beetroot, and Dill Jacket Potatoes are ready to be served. The combination of flavors and textures is sure to delight your palate.

Notes

Potato Selection: Choose starchy potatoes like Russets for the best jacket potatoes. They have a fluffy texture that pairs perfectly with the toppings.

Beetroot Roasting: You can roast the beetroots in advance to save time. Store them in an airtight container in the refrigerator.

Customize: Feel free to add extra toppings like capers, red onion, or a drizzle of lemon juice for a twist of flavor.

Healthier Option: Substitute Greek yogurt with low-fat yogurt or a dairy-free alternative for a lighter dill sauce.

Serving Suggestions
Pair your Smoked Salmon, Beetroot, and Dill Jacket Potatoes with a crisp green salad for a complete and satisfying meal. This dish is perfect for brunch, lunch, or a light dinner. Whether you’re a salmon enthusiast or simply seeking a nutritious and flavorful meal, these jacket potatoes are sure to impress.