Name: Smoked salmon and herbed cream cheese
Cook time: 75 min
Total time: 75 min
Yield: 8
Ingredients: 8 medium_piece coliban potatos; 2 teaspoon finely chopped dill; 2 teaspoon finely chopped chives; 90 gram softened cream cheese; 125 gram thinly sliced smoked salmon; 1 tablespoon dill leaves; 2 teaspoon lemon juice

Ingredients

8 medium_piece coliban potatos

2 teaspoon finely chopped dill

2 teaspoon finely chopped chives

90 gram softened cream cheese

125 gram thinly sliced smoked salmon

1 tablespoon dill leaves

2 teaspoon lemon juice

Method

1.Preheat oven to 200°C.

2.Place 8 coliban potatoes on an oven tray; drizzle with olive oil. Roast 1 hour or until tender; season. Cool on tray 5 minutes.

3.Combine finely chopped dill, finely chopped chives and softened cream cheese in a small bowl; season. Cut a cross in the potatoes; squeeze upwards from the bottom. Top with herbed cream cheese, thinly sliced smoked salmon dill leaves and lemon juice.

This recipe is not suitable to freeze.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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