Ingredients for Salmon with Beurre Rouge and Smoked-Salmon-Stuffed Baked Potato

• 120ml dry red wine

• 60ml minced shallots

• 1/2 teaspoons red wine vinegar

• 60g Yukon Gold potatoes

• Fine sea salt

• 10 tablespoons (1 1/4 sticks) chilled unsalted butter, divided

• 2 tablespoons whole milk

• 120ml soured cream

• 4 tablespoons chopped spring onion tops, divided

• 110g smoked salmon, chopped

• 60ml water

• 4 7- to 230g skinless salmon fillets, each cut lengthwise into 2 strips

• Cracked black peppercorns

• Hackad färsk gräslök

Bring wine, shallots, and vinegar to boil in heavy small saucepan. Reduce heat to low and simmer until liquid is reduced to 2 tablespoons , about 5 minutes. Remove pan from heat and cover.

Do ahead: Can be made 4 hours ahead. Let stand at room temperature.

Preheat oven to 204°C. Place each potato on separate sheet of foil, sprinkle with sea salt, and wrap tightly. Bake until tender, about 1 hour. Remove foil; cool to just warm, about 20 minutes. Cut lengthwise in half. Scoop flesh into medium microwave-safe bowl, leaving 1/4-inch-thick potato shell. Add 2 tablespoons butter and milk to potatoes in bowl; mash well. Stir in soured cream and 3 tablespoons spring onion tops. Season to taste with salt and pepper.

Do ahead: Can be made 2 hours ahead. Loosely cover shells and filling separately and let stand at room temperature.

Rewarm potato shells, then filling, in microwave at 20-second intervals until heated through. Stir smoked salmon into filling; season with sea salt and pepper. Mound filling in shells.

Place 60ml water and salmon fillets in heavy large skillet; sprinkle with salt and pepper. Cover; steam over medium-high heat until salmon is just opaque in centre, about 3 minutes.

Meanwhile, rewarm wine-shallot reduction over medium-low heat. Add remaining 120ml butter, 1 tablespoon at a time, whisking until each is melted before adding next; continue whisking until beurre rouge is thick (do not overheat or sauce may separate). Season with salt and pepper.

Spoon sauce onto 4 plates. Place potatoes on 1 side; sprinkle with remaining spring onions. Arrange 2 salmon strips atop sauce on each plate; sprinkle with peppercorns and chives.

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