Preparation:
Preheat oven to 190 C, 375F, Gas mark 5.
Drain the can of salmon and set fish aside.
Bake potatoes until soft. Cut a cross into top of each potato.
Squeeze base to open. Scoop out half of pulp. Put into a bowl with the salmon, anchovies, mushrooms and pesto. Mix well.
Put into potato skins, closing cuts to surround filling, return to oven for 20 minutes.
Blend remaining ingredients until finely chopped. Pour into small pan, bring to boil. Reduce heat. Simmer for 5 minutes.
Serve each potato with some sauce. |
