1. Wipe the potatoes and bake in a medium oven for about 45 minutes. Test with a skewer until they are cooked to your preference. 2. Finely chop the spring onions and combine with the creme fraiche, seasoning to taste. 3. Arrange 3 slices of the salmon on each plate. When the potatoes are cooked, cut a cross on the top and gently squeeze from the sides so that the potatoes open like a rose. Spoon in the creme fraiche mixture, put on the plates with the salmon, garnish with the dill and lime wedges and, just before serving, pop a teaspoonful of caviar on top of the potatoes. Recipe By : email@example.com (Joe Williamson) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (1932g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 515 (29%)|
|Amt Per Serving||% DV|
|Total Fat 57.3g||76 %|
|Saturated Fat 32.9g||165 %|
|Monounsaturated Fat 14.4g|
|Polyunsanturated Fat 3g|
|Cholesterol 147.4mg||45 %|
|Sodium 306.6mg||11 %|
|Potassium 6935.3mg||183 %|
|Total Carbohydrate 283.3g||83 %|
|Dietary Fiber 24.4g||97 %|
|Sugars, other 259g|
|Protein 40.1g||57 %|
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Calories per serving: 1750
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