Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 213      gram          canned pink Alaska salmon
   6      large         baking potatoes -- scrubbed and
                        -- pricked
  50      grams         tinned anchovies -- drained, rinsed,
                        -- chopped
 100      gram          button mushrooms -- sliced
   1      teaspoon      pesto
 200      gram          canned tomatoes
   1      teaspoon      freshly chopped basil
   1                    garlic clove -- crushed

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.