High-protein loaded smashed potatoes

High-protein loaded smashed potatoes with baby potatoes, smoked wild salmon and herby skyr: crispy and creamy, with dill, chives and horseradish.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 40 min
• Total time: 50 min
• Calories: 420 kcal per serving
• Protein: 34 g
• Fat: 12 g
• Carbs: 42 g

Ingredients

• 150g soft smoked wild salmon
• 500g small salad potatoes
• 1 small splash of lime juice
• 200g natural skyr or low-fat quark
• Coarse sea salt
• 3 tbsp good-quality extra virgin olive oil
• Chilli flakes and black peppercorns
• 1 bunch of chives and dill
• 1 tsp grated horseradish

Method

You’ll need: oven · saucepan · baking tray · chopping board · knife · grater

1. Cook the salad potatoes in salted water until tender. Meanwhile, preheat the oven to 220 °C (200 °C fan) and line a baking tray with baking paper.
2. Place the hot potatoes on the tray, press them flat with a glass and season with olive oil and coarse sea salt.
3. Bake the potatoes at 220 °C for 20–25 min, until golden brown and crisp. The edges can get nicely roasted while the middle stays soft.
4. Meanwhile, stir the skyr or low-fat quark with the chives, dill, horseradish, lime juice and black pepper. The cream should taste fresh and tangy.
5. Pull the smoked wild salmon into pieces and finely chop more herbs if needed.
6. Top the hot smashed potatoes with the herby skyr, spread the wild salmon over them and serve with chilli flakes, pepper and fresh herbs.

Good to know

Crispy outside, soft inside, with a cool cream on top – that's what makes this tray bake so much fun. Savoury, fresh and pleasantly easy.

Swaps

Wild salmon → smoked trout (similar protein content, usually a little milder in flavour); skyr → natural Greek yoghurt (creamier, also provides protein); low-fat quark → cottage cheese (more texture, also contains protein); olive oil → avocado oil (heat-stable with a mild flavour).

Allergens

Contains milk and fish; for children, it's best to tone down the heat of the horseradish and chilli flakes. During pregnancy, cold-smoked fish is only advised cooked until steaming hot – here it isn't, so use cooked salmon instead.

Frequently asked questions

What's in wild salmon, nutritionally?

Wild salmon provides protein, omega-3 fatty acids, vitamin D, vitamin B12 and selenium. Levels can vary a little depending on where it was caught and how it was processed.

How does skyr compare with low-fat quark?

Both provide protein and contain little fat. Skyr often tastes a little milder, while low-fat quark usually has a little more calcium per portion, depending on the product.

What do potatoes provide besides carbohydrates?

Potatoes contain potassium, vitamin C and small amounts of B vitamins. The skin holds a little extra fibre and minerals.

Is horseradish just about heat?

Horseradish contains glucosinolates, which are sharp-tasting plant compounds. They give it its typical pungency, so a teaspoon goes a long way here.

Lime, chilli and smoked salmon – anything to watch out for?

If you have a sensitive stomach or reflux, lime and chilli can irritate more quickly. Smoked salmon is also often quite salty, which gives an intense flavour but doesn't suit everyone equally well.