Baked potatoes with mackerel and beetroot

Serves: 4


4 baking potatoes

Vegetable oil

Sea salt

170g flaked, hot smoked mackerel fillets

250g cooked cubed beetroot

2 sliced salad onions

3 tbsp crème fraîche



  1. Prick the skins of 4 baking potatoes. Rub lightly with vegetable oil and sprinkle with sea salt. Bake directly on oven racks at 200ºC, gas mark 6 for 1 hour.
  2. Combine 170g flaked, hot smoked mackerel fillets, 250g cooked cubed beetroot and 2 sliced salad onions in a bowl.
  3. Toss with 3 tbsp crème fraîche, a scattering of chopped dill and some black pepper. Split the potatoes and place a quarter of the filling in each.