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Potato skins with smoked trout & horseradish cream
- 6 medium red potatoes , pricked
- olive oil
- 100g crme frache
- 1 tbsp grated horseradish , or 2tbsp horseradish sauce
- 150g smoked salmon or smoked trout, cut into small pieces
- 1 small red onion , finely chopped
- a small bunch of fresh dill , roughly chopped
Directions:View on BBC Good Food
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