4 Large Baking Potatoes
Olive Oil
100ml Creme Fraiche
1 Tablespoon Horseradish Sauce
2 Smoked and Peppered Mackerel Fillets
Salt and Pepper
Equipment
1 Oven Tray
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
2 Metal Spoons
1 Pastry Brush
The Good Bit
- Preheat your oven too 200c gas 6, scrub your potatoes and prick them, cook in the oven for 1 1/2 hours or until tender then remove and cut each into 6 to 8 wedges.
- In the meantime mix together the creme fraiche and horseradish and season with salt and pepper. Scoop out the centres of the wedges leaving about 1cm of potato before you hit skin, brush them with oil and stick back in your oven for 25 minutes until golden.
- Whilst you are waiting for that to do, break your fish into strips, dollop sauce into each of the potato skins and top with little bits of fish.
