Baked Potatoes with Ricotta and Smoked Salmon

How to prepare baked potatoes with ricotta and smoked salmon

1. Wash the potatoes well and bake them with the skin on at 180°C (350°F). It takes about 1 hour for not-too-large potatoes. They're done when you poke them with a fork and it goes in easily. Remove from the oven and let cool. The potatoes can be baked 3-4 days ahead - they actually become healthier if they have time to cool for 24 hours (they have a prebiotic effect and don't spike blood sugar as much as warm ones).
2. Assembly: start with the onion. Cut thin scales on a cutting board. Sprinkle with salt, massage a bit, and then leave until needed.
3. Next is the ricotta: put it in a small bowl and mix with salt to taste. Now, if you want and have it, you can also add chopped herbs (dill, parsley, chives).
4. Cut the salmon into thin strips.
6. Cut the potatoes in half lengthwise. Sprinkle with a little salt. Spread a generous tablespoon of ricotta on the cut side. Place the potatoes on the serving platter, ricotta side up.
7. Divide the salmon over the ricotta. Sprinkle the onion over the salmon. Zealously squeeze lemon juice over each potato. Grind black pepper on top. Drizzle the oil over the potatoes.
8. Serve simply or with green salad dressed with lemon on the side.

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