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Salmon and Soured Cream Filling

ingredients

225g (8 oz) cold poached salmon (or drained tin)
1 1/4 cup (1/2 pint) 300 ml soured cream
1 teaspoon fresh lemon juice
2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
pinch each of salt and freshly ground black pepper
5/8 cup (50 g) 2 oz flaked almonds, toasted, to garnish

method

1. Flake the cooked salmon, removing any skin and bones.

2. Mix together the filling ingredients, place in the middle of the baked potatoes and garnish with the almonds.

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