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Serves 4 
Oak Roasted Salmon Rudolph Jacket Potatoes 

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4 Large Rudolph potatoes - scrubbed
1 tbsp Fino Olive oil
1 Heaped tsp Halen Môn sea salt - ground
2 Fillets Oak Roasted Salmon - flaked
1 Lemon, zest and juice
3 Spring onions - finely chopped
1 tbsp Fresh dill - chopped
1 Heaped tbsp crème fraîche
Freshly ground black pepper

Heat the oven to 200˚C. Lightly coat the potatoes in Fino Olive oil and sprinkle with the Halen Mȏn sea salt. Bake until soft for approximately 1¼ - 1½ hours.
Place the remaining ingredients into a bowl, combine and season to taste. Cut the potatoes into halves, scoop out the potato and add it to the Oak Roasted Salmon mixture. Once it's gently combined, re-fill the potato shells and serve.
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