Scottish
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Smoked salmon potatoes

• 8 POTATOES, unpeeled, cooked 10 minutes
• 150 GRAM SMOKED SALMON, cut in pieces
• 1 TBSP CAPERS
• 2 GREEN ONIONS, chopped
• 1/2 CUP SOUR CREAM
• RIND OF 1 LEMON
• 1 TSP HORSE RADISH, grated (or powder)

• 1 WHOLE CHICKEN
• 3 TSP SESAME OIL
• 2 TBSP SUGAR
• 2 TSP SALT
• 2 TSP PEPPER
• 3 TBSP HONEY
• 2 TBSP SOY SAUCE
• 1 TBSP LIME JUICE
• 1 TBSP ANNATTO OIL

Bake the potatoes 20 minutes in the oven at 190 degrees Celsius and cut them in halves. Mix the rest of the ingredients well. Scoop some potato from the inside with a teaspoon and pile two tablespoons of the smoked salmon mixture in the hole and on top of the potato.

Mix 2 tablespoons sesame oil, sugar, salt and pepper and rub the chicken with this mixture. Put it away for four hours. Mix the remaining sesame oil with the rest of the ingredients. Baste the chicken with this mixture and bake it in the oven at 180 degrees Celsius. Baste every 10 minutes and bake until golden brown (mine is a little on the dark side, but that is because Teb likes extra-brown).