Crispy Potato Skin with Dublin Bay Prawns and Irish Smoked Salmon

Crispy potato skin, filled with spinach, Dublin Bay prawns, Irish smoked salmon and glazed with Hollandaise sauce.

This recipe is a nice and simple starter, that I was use to serve in the restaurant. I have to say, it was a the customer's favourite. So, this is how it goes:

Ingredients for 4 people:

  • 4 medium size, rooster potatoes.
  • 12 large Dublin Bay prawns.
  • 4 tomatoes.
  • 200g cooked and pressed spinach.
  • 50g Irish smoked salmon.
  • 1/2 pt double cream.
  • Coarse sea salt.
  • Salt and cayenne pepper.

Pre-heat the oven at 200 degrees Centigrade. Wash the potatoes, roll them in the sea salt and place them on a roasting tray. Cook the potatoes for 50 minutes.

In the mean time, shred the smoked salmon. Peel and core the tomatoes. Cut them in 4 pieces. Shell the prawns and set them aside.

Take the cooked potatoes, trim each end and half them (in their width). Take the pulp of potatoes out to obtain nice tube shaped potato skins. Then put them in the oven at 120 degrees centigrade for another 40 minutes (until crispy).

In a pot, bring the cream to the boil. Add the spinach, Dublin Bay prawns and the smoked salmon. Cook gently for 10 to 15 minutes. Check the seasoning.

Place the potato skins on an oven tray. Fill them up with some spinach, 3 prawns per person, and some smoked salmon. Reduce the cream sauce a little bit and pour some of it in the skins. Place a couple of tomato petals on the top of the skins. Coat them with a soup spoon of hollandaise sauce and put under the grill for about 5 minutes.

Take 4 plates, place two potato skins in the center. Put a bit of Hollandaise sauce around them. Finish with a couple of sprigs of chives and the cooked prawn head against the potato skins.

Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on.
George Bernard Shaw

Gluten free.