Potatoes stuffed with salmon and yoghurt sauce

Preparation

Wash the potatoes and boil them in plenty of salted water for 40 minutes. Leave them to cool in the water, then check they are cooked by piercing them with a skewer.

For the sauce, chop the spring onion and mix with the rest of the ingredients; set aside.

Once the potatoes are cool, drain them and cut them in half. Using a spoon, scoop out some of the potato flesh and place it in a bowl. Mash it lightly, then add the grated carrot, diced gherkins, sweetcorn and drained salmon.

Add the sauce to the bowl, mix well and fill the potatoes, then sprinkle with chopped chives.

Tip: to save time, you can have the potatoes pre-cooked; you can also make the most of it by cooking extra potatoes for other recipes and storing them in the fridge.