Ingredients

250g small Jersey Benne potatoes (or similar), washed & halved
5 Tablespoons basil pesto
5 Tablespoons light sour cream
100g Hot smoked salmon
Spring onions, slice finely for garnish
1 teaspoon olive oil

Method

Heat oven to 180°C

Place the potato halves cut side up on a baking tray and cook until tender

Arrange the potatoes on a serving dish. Top with ¼ teaspoon pesto or ¼ teaspoon sour cream and a small piece of salmon

Garnish with spring onions