A baked potato with salmon and sour cream that will satisfy even the most demanding palates.

Ingredients:
Large yellow potatoes, 4
Smoked salmon, 600 g
Butter, 40 g
Pumpkin seeds, 40 g
Dill, 8 g
Chives, 8 g
Extra virgin olive oil, 30 ml
Fresh liquid cream, 150 ml
Lemon, 1
Salt, to taste

Preparation
Wash the potatoes and carefully dry them. Coat them evenly in extra virgin olive oil using a pastry brush, add a pinch of salt, and put them in a preheated oven at 180°C for about 60 minutes. When the potatoes start to turn golden brown take them out of the oven, cut them in half down the longest side, and then place them on a deep plate. Add salt to taste.
To make the sour cream, dissolve some salt in the lemon juice and mix it with the cream. Mix vigorously for a minute with a whisk.
Melt the butter over a low heat, add the finely chopped chives and a few leaves of dill, and then pour the herb butter onto the potatoes. Place a slice of raw smoked salmon on top and add a few wisps of sour cream onto the salmon using a tablespoon or a piping bag. Decorate with a handful of pumpkin seeds.