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

ELENA HEATHERWICK