Ingredients
Ingredients for 4 persons)
- 6 floury potatoes (medium size)
- 1 onion
- 2 handfuls of baby spinach
- 200 g skinless salmon fillets
- 3 tbsp. lemon juice
- 100 g of ricotta
- 5 cl of liquid cream
- 40 g of parmesan shavings
- Olive oil
- Salt
Preparation
Wash the potatoes, place them on a baking tray lined with baking paper and bake for 50 minutes at 200°C.
Peel and chop the onion, and coarsely chop the spinach leaves.
Dice the salmon.
Heat a frying pan with 2 tablespoons of olive oil.
Brown the onion over low heat for 5 minutes, add the diced salmon, lemon juice, and salt.
Mix and cook for just a few minutes, crushing coarsely. The salmon must remain semi-cooked.
Pour into a bowl, add the baby spinach, and mix.
When the potatoes are cooked, cut them in half lengthwise.
Gently remove some of the flesh then arrange the hollowed-out potatoes as you go in a dish lined with baking paper.
Mix the recovered flesh with the salmon mixture, add the cream, and the ricotta, season,
and mix.
and mix.
Fill the potatoes with this stuffing, sprinkle with crushed parmesan shavings between your fingers then bake for 10 minutes at 190°C.
 - 6 floury potatoes (medium size) - 1 onion - 2 handfuls of baby spinach - 200 g skinless salmon …){kind=link}