Mini jacket potatoes with smoked salmon & Fragata olives


  • ½ can Fragata Anchovy Filled Olives - reduced salt (drained)
  • 500g baby or new potatoes
  • 150ml soured cream
  • 200g smoked salmon slices
  • 1 medium leek, thinly sliced
  • 1 tsp chives, snipped
  • Unsalted butter, a knob
  • Extra virgin olive oil, as needed
  • Sea salt, to taste


  1. Heat your oven to 190°C/170°C fan.
  2. Wash the potatoes thoroughly, prick with a fork then rub with oil and season with salt.
  3. Place on a baking tray and bake for 40 minutes or until golden.
  4. Meanwhile heat 1 tbsp of extra virgin olive oil with a small knob of butter in a pan, add the leek, a pinch of salt and gently fry on medium heat until soft
  5. Chop the olives and add to the leek. Mix well and let it cool down.
  6. Mix the sour cream with chives.
  7. Once the potatoes are cool slice them down the centre, season with salt, fill each with some sour cream, a tsp of the leek and olives mix, and a little piece of smoked salmon.