Instructions

• Preheat the oven to 200°C.
• Wash and dry the 500g new potatoes. Place them in a roasting tin, drizzle with 1 tablespoon olive oil, toss to coat, and sprinkle a generous pinch of salt over them. Arrange the potatoes in a single layer.
• Roast the potatoes in the preheated oven for 20–30 minutes, turning once halfway through, until they are tender when pierced with a knife and crispy on the outside.
• While the potatoes are roasting, stir together 100 ml sour cream and 1 tablespoon chopped fresh chives in a small bowl. Set this mixture aside and reserve a little of the chopped chives for garnish.
• Cut the 100 g smoked salmon into small strips.
• When the potatoes are done, remove them from the oven and let them cool just until they can be handled (about 5 minutes). If you prefer to serve them cool, allow them to cool completely before proceeding.
• Once cool enough to handle, use your fingers to gently pinch each potato near the top and squeeze to open it into the classic baked-potato shape.
• Spoon a portion of the sour cream-and-chives mixture onto each opened potato, then top with one or two strips of smoked salmon.
• Garnish each potato with the reserved chopped chives and serve warm or cool, as desired.