200g (2x packs) Regal Manuka Cold Smoked Salmon
4 large potatoes
¼ Head of savoy or green cabbage
¼ Head of red cabbage
6 Silverbeet or kale leaves
2 Spring onions or chives, white stems removed
2 Tbsp of olive oil (extra for roasting potatoes)
8 slices of Swiss or Emmental cheese
Yogurt and lime sauce:
½ cup Greek yogurt
2 Tbsp Mayonnaise
2 Tbsp sour cream
2 limes, zest and juice of
Pinch cayenne pepper
1 Tbsp Whole grain mustard
Salt and freshly ground black pepper
Preheat the oven to 350°F. Wash and scrub the potatoes. Slice indents in the top of each potato using a sharp knife. Cut the opposite way to make diamond cuts. Rub the top of the potatoes with olive oil and sprinkle with sea salt. Place in oven and cook for 1 hour until the potatoes are tender.
Meanwhile, prepare the coleslaw. Slice the cabbages thinly using a sharp knife or mandolin. Shred the silver-beet/kale leaves and spring onions/chives. Toss the shredded vegetables together, and drizzle with olive oil and lime juice.
Make the sauce; Mix together the yogurt, mayonnaise, sour cream, lime juice, lime zest, and mustard. Season to taste with cayenne pepper, salt and freshly ground black pepper.
Remove potatoes from oven and squish down the top of each potato using a fork or large spoon. This should break the top. Cover with slices or grated swiss cheese. Return to the oven for 8-10 minutes to grill until cheese has melted and bubbling.
Remove from oven and top each potato with slices of Regal Manuka Cold Smoked Salmon. Top with coleslaw and the yogurt sauce. Serve with fresh lime wedges.