Chilote Stuffed Potatoes with Smoked Salmon and Cochayuyo in Warm Dill Sauce

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Wash the potatoes and boil them whole with their skins on in water with half of the salt for 20 to 25 minutes, until tender but still firm. Drain and let them cool for 10 minutes.

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   2. While the potatoes cook, heat 1 tablespoon olive oil and 15 g (1 tablespoon) butter in a skillet over medium heat. Add the onion and cook for 5 minutes. Stir in the garlic and cook 1 minute more.

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   3. Add the chopped cochayuyo to the skillet and sauté for 3 minutes. Add the smoked salmon, merken, black pepper, parsley, half of the dill, and lemon zest. Mix for 1 minute.

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   4. Pour the milk into the skillet and cook for 2 minutes, until the filling is moist but not runny. Taste and adjust with the remaining salt if needed. Remove from the heat.

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   5. Slice a thin lid from each potato lengthwise. Using a spoon, hollow them out carefully, leaving about a 1 cm border. Finely chop the scooped potato flesh.

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   6. Mix the chopped potato flesh with the salmon and cochayuyo filling until combined. Stuff each hollowed potato with the mixture and place them in a baking dish.

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   7. Sprinkle the grated chanco cheese on top and drizzle the potatoes with the remaining 1 tablespoon olive oil. Bake for 15 to 18 minutes at 220 °C / 425 °F, until the cheese is melted and lightly golden.

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   8. While the potatoes bake, make the warm sauce: in a small saucepan over very low heat, melt the remaining 15 g (1 tablespoon) butter. Add the plain yogurt, lemon juice, and the rest of the dill. Warm for 1 to 2 minutes without boiling, stirring constantly.

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   9. Remove the potatoes from the oven, let them rest for 3 minutes, and serve with the warm dill sauce spooned over or on the side. Finish with sliced scallions.