Preheat the oven to 220 °C (200 °C fan) and wash the baking potatoes thoroughly. Rub them dry, rub with olive oil and season with coarse salt.
Put the potatoes on a tray or in an ovenproof dish and bake at 200 °C fan for 45–50 min until the skin is crisp and the inside soft. This can vary a little depending on their size.
Meanwhile, finely chop the dill. Stir the quark with the lemon juice, dill and freshly ground black pepper until smooth.
Cut or flake the smoked wild salmon into small pieces and fold it gently into the herb quark. Season with salt and pepper.
Let the baked potatoes steam briefly, then press them open slightly or cut a slit in them. That makes room for the filling.
Serve the hot potatoes with the herb and wild salmon quark, finished with a little extra dill and black pepper if you like.
Good to know
So simple and so good. Crispy outside, soft inside, with a cool, tangy cream – exactly the kind of food that's satisfying without much effort.
Swaps
Wild salmon → trout from a good source (similar protein content, also provides omega-3 fatty acids); quark → skyr or Greek yoghurt (more protein or a different texture); dill → chives or parsley (fresh herby note, with some vitamin K depending on the herb); olive oil → avocado oil or ghee (stable at high heat, no seed oils).
Allergens
Contains milk and fish. It suits children well if the salmon is finely chopped and you go easy on the salt; during pregnancy, cold-smoked fish is only advised cooked until steaming hot – in this cold quark it isn't, so use cooked salmon instead.
