Twice Baked Smoked Salmon Mashed Potatoes


Love child side of mashed potatoes and potato gratin, this makes great use of leftover baked potatoes by combining it with hot-smoked salmon, briny dill, bold whole grain mustard, and nutty gruyere. Any leftovers can be had cold like fish pie on the second day. Stir an extra cup of sour cream to the mix and you have the perfect stick-to-your-ribs dip for chips, sourdough, and bagels.

What you will need

4 large russet potatoes

225 grams hot smoked salmon

125 grams cream cheese

2 cups chopped fresh dill

2 green onions, thinly sliced

1 1/2 tablespoons grainy mustard

1 cup cream, heavy or light is up to you

lots of sea salt and freshly cracked black pepper

2 cups shredded gruyere


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