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Flaked Smoked Salmon and Sweetcorn Tatties Serves 4

  • Ingredients:

  • 500g (16oz) smoked salmon, defrosted and shredded
  • 4 medium sized baking potatoes, washed and pricked
  • 225g (9oz) canned sweetcorn, drained
  • 200g (8oz) half fat crème fraiche
  • A small bunch of fresh dill, finely chopped
  • Juice of one lemon
  • Dash of Worcestershire Sauce
  • Salt and freshly milled black pepper to season


  1. Bake the potatoes in the microwave for approximately 10-15 minutes or until cooked.
  2. In a bowl, combine the salmon, sweetcorn, crème fraiche, dill, lemon juice, Worcestershire Sauce and seasoning.
  3. Cut the cooked potatoes open and place the salmon mixture into the potatoes.
  4. Serve straight away, garnishing with dill.
  5. Cook’s TipTo crisp the skin of the potatoes, before adding the filling, place the potatoes under the grill for a few minutes.

Fat content: 14.1g
Carbohydrate (energy): 43.3g
Kilocalorie: 443
Omega-3 fatty acids: 1.2g

All values are for one serving using listed ingredients.


Recipe and image kindly provided by Scottish Quality Salmon.