METHODBake the potatoes in the oven until they're fully cooked, then leave to cool slightly.
Arrange the smoked salmon in two plates to form a neat circle.
Add the grated horseradish to the whipped cream and leave in the fridge.
Scoop out the flesh of the potatoes and mash with a fork, season and add the chives, crème fraîche and lemon rind.
Using a small ring place the mixture neatly on top of the smoked salmon.
Spoon the potato mixture into the lemon ring and take off to form a neat tower.
Spoon the horseradish cream and serve with some toast.
If feeling extravagant, serve with some champagne and caviar!
Serves: 4
Preparation: 10 mins
Cooking: 60 mins
4 Medium sized Albert Bartlett Original Rooster Potatoes
6 slices of smoked salmon
1 tbsp chopped chives
4 tbsp whipped double cream
1 tbsp grated horseradish
1 tbsp grated lemon rind
1 tbsp crème fraiche
Salt and pepper