1 small fillet skinless salmon, cut into 1cm cubes
100g skinless cod, cut into 1cm cubes
100g skinless undyed smoked haddock, cut into 1cm cubes
6 prawns, uncooked, chopped into small dice
180g crème fraîche
1 tbsp finely chopped flat-leaf parsley
1 tbsp finely chopped fresh chives
1 tbsp dijon mustard
1 tsp fine sea salt
1 tsp black pepper
For the topping:
1 tsp fine sea salt
50g Gruyère, finely grated
1 tbsp crème fraîche
50g cheddar, to top
2 tbsps chives, finely chopped, to serve
Steps
Preheat the oven to 210°C/190°C fan/gas mark 7. Put the potatoes on a baking tray and bake for about an hour until the skins are crispy and the insides soft. Remove from the oven and allow to cool until you can handle them. Reduce the temperature to 200°C/180°C fan/gas mark 6.
Heat the butter in a frying pan over a medium heat. When the butter has melted, add the leek and fry until very soft, stirring occasionally. Put the leek into a bowl with the rest of the filling ingredients and stir well.
Halve the potatoes and scoop most of the flesh into a bowl – leaving just a little bit of flesh against the skin. Fill each potato skin with the fish filling and place on a baking tray.
Add the topping ingredients to the bowl of potato and mix until smooth. With a spoon place it on top of the fish filling in each potato skin. Sprinkle over the cheese and bake for 20–30 minutes, until the potato is slightly coloured and the cheese is golden and bubbling.
