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Salmon Mornay Baked Potatoes

salmon mornay baked potatoes



4 large potatoes

60ml cream

3T butter


1 T plain flour

½ C milk

½ C grated tasty cheese

300g hot smoked salmon, flaked

1 T chopped fresh chives, plus extra to serve



  1. Preheat oven to 200° Pierce the potatoes and place directly onto the oven rack. Bake for 1 to 1½ hours or until fork tender and skin is crisp. Set aside for 10 minutes to cool slightly.
  2. Cut potatoes in half horizontally. Scoop out the flesh. Press flesh through a sieve into a bowl (or mash really well). Add cream and 2 T of the butter and stir until smooth. Season well with salt. When cooled slightly, transfer potato mixture to a piping bag fitted with a fluted nozzle.
  3. Heat butter and flour in a small saucepan until combined. Add milk and stir until thickened.  Add cheese, stir until smooth, and season with salt. Add the salmon and chives.
  4. Place the potato shells on a lined baking tray and fill with salmon mixture. Pipe the potato mixture on top. Bake for 10 minutes or until warmed through. Turn on oven grill and cook for 1-2 minutes or until golden. Sprinkle with extra chives to serve.


Serves 4.

Recipe adapted from


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