BAKED POTATOES WITH SMOKED FISH BUTTER

Time: 1 hour 10 minutes Storage: Refrigerate the fish butter for up to 7 days

• 4 large russet potatoes (2 pounds total), scrubbed

• 1 tablespoon extra-virgin olive oil

• Fine salt

• 1 stick (8 tablespoons) unsalted butter, softened

• 1 cup flaked, skin-off hot-smoked trout or salmon (from about 5 ounces fillets)

• ¼ cup finely chopped fresh dill, plus more for serving

• 3 scallions, thinly sliced, plus more for serving

• Freshly ground black pepper

Instructions: Position a rack in the middle of the oven and another one directly below, and preheat to 400 degrees. Poke holes all over the potatoes with a fork. In a medium bowl, toss the potatoes with the oil and a pinch of salt.

Place the potatoes directly on the oven rack, and set a large, rimmed baking sheet on the rack below to catch any drips; reserve the bowl.

Roast for 1 hour or until the potatoes offer no resistance when a sharp paring knife is inserted into their centers. Meanwhile, transfer the butter to the reserved bowl and use a spoon or fork to mash it. Add the fish, dill and scallions, and mash and stir to combine. Season to taste with pepper; the fish is quite salty, so you probably won’t need additional salt.

You should have about 1½ cups of fish butter.

When the potato is tender but still hot, carefully make an incision lengthwise, then push the ends in to crack it open. Using a fork, fluff the steamy interior, then add 1 to 2 tablespoons of the fish butter and mix to combine. Garnish with an additional bit of the butter, the dill and scallions and serve right away.

4 servings

Nutrition information per serving (1 potato with 2 tablespoons of fish butter): Calories: 467; Total Fat: 29 g; Saturated Fat: 16 g; Cholesterol: 83 mg; Sodium: 447 mg; Carbohydrates: 42 g; Dietary Fiber: 3 g; Sugar: 2 g; Protein: 13 g