Baked Potatoes Stuffed with Smoked Salmon Souffle
4 large baking potatoes
Sea salt flakes
3 ounces smoked salmon, cut into strips
2 tablespoons chopped fresh chives
1 tablespoon capers, rinsed, drained and coarsely chopped
4 sun-dried tomatoes in oil, drained and finely chopped
1 tablespoon butter, diced
1/3 cup whole milk
2 large eggs, separated
Salt and freshly ground black pepper
Wash the potatoes thoroughly, shaking off most of the water. Prick
them all over with a fork and sprinkle with sea salt flakes. (This is optional
but creates a wonderful tasting crispy crust.)
Bake in a preheated oven at 400°F (205°C) for about 1 hour or until cooked through.
Reduce the oven temperature to 350°F (175°C).
In a bowl, combine the salmon, chives, capers and sun-dried tomatoes and reserve.
While the potatoes are still hot, cut off a 1/2-inch slice lengthwise and discard
or reserve for another purpose. Using a spoon, scoop out the flesh, leaving
a 1/4-inch shell. Push the scooped out flesh through a potato ricer, food mill,
or sieve into a large bowl.
Place potato shells on a cookie sheet.
Add the butter to the potato flesh and mix well to incorporate.
Heat the milk to just below boiling point, then beat into the potato mixture.
Beat the egg yolks and add to the potato, mixing well. Stir in the reserved
salmon mixture and season to taste with salt and pepper.
Beat egg whites until stiff but not dry. Fold in a third of the beaten egg whites
to loosen the mixture, then gently fold in the rest.
Spoon the mixture back into the shells, heaping the tops. Bake on cookie sheet
in preheated oven for 15 to 20 minutes until slightly risen and lightly browned
on top.
Serves 4.