BAKED POTATOES STUFFED WITH SHRIMP AND SMOKED SALMON MAYONNAISE
❚ ❚ 4 medium potatoes, washed and stabbed with a sharp-pointed knife
❚ ❚ 200 g (7 oz) raw shrimp, peeled
❚ ❚ 2 baby gem lettuce, thinly sliced
❚ ❚ 1 tbsp (15 ml) chopped tarragon
❚ ❚ 4 tbsp (60 ml) lemony aioli (see below)
❚ ❚ 1 tbsp (15 ml) very finely chopped smoked salmon
❚ ❚ Juice of 2 lemons
❚ ❚ 1 tbsp (15 ml) extra-virgin olive oil
❚ ❚ Sea salt and freshly ground black pepper
For the lemony aioli:
❚ ❚ 4 tbsp (60 ml) mayonnaise ❚ ❚ Juice of 2 lemons
❚ ❚ 1 tsp (5 ml) Dijon mustard ❚ ❚ 1 tsp (5 ml) white wine vinegar
❚ ❚ 2 garlic cloves, crushed with
a touch of oil into a paste
1. Preheat the oven to 425°F (220°C). Wrap the potatoes in foil and place in the oven for about 1 hour or until they are soft and ready.
2. Quickly make the lemony aioli by mixing all the ingredients in a bowl. Refrigerate until needed.
3. Blanch the shrimp in salted water for 1–2 minutes, depending on their size, remove them from the pot and peel them.
4. Put the shrimp in a bowl with all the remaining ingredients, give them a stir, and add salt and pepper as necessary.
5. Cut the potatoes open lengthwise and add the filling to the middle. Eat right away.
Serves: 4