Salmon Sour Cream Potatoes
|Canned red salmon||220 Gram, drained|
|Sour cream||1 Tablespoon|
|Shallots||3 , chopped|
|Gherkin||1 , chopped|
Boil or steam potatoes until tender; drain, cool slightly.
Cut top from each potato, scoop out inside pulp and mash well.
Combine mashed potato with salmon, sour cream, shallots and gherkin.
Spoon filling into potatoes, place each potato on a piece of aluminium foil, wrap securely.
Barbecue until heated through.
Top with extra sour cream if desired.